This recipe gives you the texture and flavour of spaghetti but without the carbs – genius! And if you want to make the best, long courgette spaghetti ribbons it’s a good idea to invest in a julienne peeler or a fancy spiralising gadget.
208 CALORIES | 17G FAT | 3.5G SATURATES | 3G CARBS | 3G SUGAR | 1.1G SALT | 9.5G PROTEIN | 2G FIBRE
SERVES 4 AS A SNACK OR SIDE DISH TO ANY MAIN MEAL
2 tablespoons olive oil
6 rashers back bacon, trimmed of all fat and thinly sliced
1 garlic clove, crushed
40g sun-dried tomatoes in olive oil, drained and sliced into strips
1 small red chilli, finely chopped
1 tablespoon pine nuts
a handful of fresh basil, thinly shredded
1. First make your spaghetti by either grating the courgettes at an angle on the largest side of a cheese grater or using a hand-held julienne peeler or spiraliser.
2. Place 1 tablespoon olive oil in a large non-stick frying pan over a high heat and stir-fry the courgettes for 3 minutes. Add the bacon to the pan and sauté for a few minutes until cooked. Reduce the heat to medium.
3. Add the garlic, sun-dried tomatoes, chilli, pine nuts and the remaining olive oil to the pan. Toss for a few minutes, then take off the heat.
4. Divide the spaghetti between four bowls, scatter over the basil and serve immediately.
To prevent the courgette spaghetti from getting mushy, either cook it in a very large pan or do it in two batches.