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Tuesday, 16 May 2017

Food: Pasta with Courgette and Anchovy

I never really jumped on the spiralizer wagon of a few years ago as I prefer not to eliminate food groups (like carbs) unless I absolutely have to. I do, however using spiralled vegetables as an accompaniment in pasta and Courgette Pasta with Anchovy has become a firm lunch-time favourite served, in my case, with gluten-free pasta. This is perfect for sunny alfresco lunches or if you fancy a lighter meal over the warmer months.

Pasta with Courgette and Anchovy




Ingredients
8 anchovy fillets in olive oil
1 knob butter
1/4 tsp chilli flakes
2 cloves garlic
250g courgette, spiralized
zest of one lemon
250g gluten-free pasta
50g parmesan and knob of butter
juice of one lemon
season to taste with salt and pepper
1 tbsp of parsley to garnish

Method
1.  Put pasta on to boil. In a separate pan melt anchovy and butter over a medium heat.

2. Add chilli and garlic and stir, then add spiralized courgette and lemon zest. Cook for 3 minutes and then remove from heat

3. Add mixture to cooked, drained pasta and then mix vigorously with parmesan, butter and lemon juice.

4.Season with salt and pepper.

5. Divide between 2 bowls and season with parsley before serving.

Serves 2.

Enjoy!



Clementine.


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