Avoiding carbs but still want the pleasure of tucking into a plate of ‘pasta’? This courgettepappardelle recipe is the answer. All you need it the fattest courgettes you can lay your hands on plus a veggie peeler to create wide ribbons of courgettepappardelle in seconds! A generous shake of our new Steam Veggie Seasoning, a few peas, feta and mint for freshness and you have yourself a plate of ‘pasta’ with all the joy and none of the guilt!
Prep time 15 minutes
Cooking time 10 minutes
Serves 2
Ingredients
Directions
Ingredients
10 Extra Large Courgettes (Zucchini, Baby Marrow)
Extra Virgin Olive Oil
1 Large clove of garlic, peeled
half a cup of fresh or frozen peas
Cape Herb & Spice Steam Veggie Seasoning
Juice of half a lemon
A wheel of soft, creamy Danish-style feta
A deseeded red chilli, finely sliced
A handful of small mint leaves
Edible flowers and pea shoots, for decorating
Directions
Use a vegetable peeler to peel the courgettes into long, wide ribbons. Add 2-3 tablespoons of olive oil to a non-stick pan and gently fry the clove of garlic for four minutes to impart a subtle garlic flavour to the oil.
Remove the garlic. Turn up the heat and add the courgette ribbons and peas to the pan. Toss courgettes a few times as they fry or gently stir them, taking care not to break them up.
Season them with a few generous shakes of our Steam Veggie Seasoning and squeeze over the juice of half a lemon. Plate up and crumble over feta, scatter over chilli and mint leaves. Tuck in!
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