Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Light, creamy courgette noodles — Italy.
Equipment: Saucepan; frying pan; spiraliser
Measures and names
Ingredients
- 3 courgettes (zucchini), spiralised
- 200 g ricotta
- Zest and juice of 1 lemon
- 1 garlic clove
- 40 g parmesan
- 2 tbsp olive oil
- Fresh basil and black pepper
Optional extras
- Toasted pine nuts
Method
- Warm the ricotta gently with the lemon zest and juice, garlic and a little of the parmesan, loosening with a splash of water to a creamy sauce. Don't let it boil.
- Toss the courgetti in a dry hot pan for 1–2 minutes, until just softened, then tip away any liquid.
- Fold the courgetti through the ricotta sauce with the olive oil.
- Season with black pepper and taste for salt.
- Scatter with basil, pine nuts and the remaining parmesan, and serve straight away.
Swaps and tips
A fresh, summery dish ready in minutes. Courgetti replaces pasta to keep it low-carb.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 21 g | 10 g | 3 g | 30 g | 400 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
