Wednesday, 18 March 2015

Courgette and carrot spaghetti

Super quick pasta dinner

You will need:
spaghetti pasta
1 courgette
1 carrot
1 clove of garlic, minced
1 tbsp olive oil

1. Cook the spaghetti pasta in plenty of water.

Tips: Cover the pot with a lid to boil the water faster thus save energy.
Add salt when the water is boiling. Adding salt to cold water will take longer to boil, because the salt increases the boiling point of the water.

2. While the pasta cooks slice the courgette and the peeled carrot with a julienne peeler (with the courgette stop when you reach the seedy core, you can munch on it, do not throw it away).

3. Heat a thick bottomed pan on medium heat. Brush with olive oil, add the courgette and carrot julienne and the minced garlic. Cover with a lid to draw some juice out. After a minute or two mix the veg together. Cover for another minute and the veg is ready.

Tips: It does not need to be cooked, only to soften a tiny bit, so the veg are still bright and firm.

4. Drain the pasta, drizzle with olive oil, add the veg and give it a gentle stir. Serve. Enjoy!

Allergy: gluten. No egg. No dairy.

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