6 Courgette / Zucchini (medium)
1 Cup of Frozen Peas
1/4 + 1 tbsp Creme Fraiche
3 Cloves of garlic
2 tbsp butter (grass fed)
Spices: 1/2 tsp salt, 1/4 tsp parsley flakes, 8-10 cracks of black pepper
Prep all ingredients before cooking because the cooking goes so quickly, if you’re not prepared, time will get away from you
– Spiralize courgette, squeeze water from courgette so they aren’t too wet, salt courgette, add boiling water to frozen peas to defrost, cut lemon in half, measure out creme fraiche
- Melt 1.5 tbsp of butter, saving the remaining half tbsp for later, on med-low heat for 30 seconds, then add minced garlic. Cook for 30-40 seconds. You want the garlic to start to color a bit, but not to burn
- Take pan off the fire and add spiralized courgette and lemon juice. Mix really well then add back to the fire. Cook for 5 minutes on medium-low head, stirring occasionally
- Add remaining butter, creme fraiche, peas and spices
- Bring to a boil and cook for 2-3 minutes for crunchier Courgetti and 5-7 minutes for al dente ‘noodles’. I prefer a crunchier texture, but Dad prefers more al dente. It’s 100% preference.
I made this light, super easy dish to accompany the sea bass I was cooking. While the sea bass was baking in the oven, I made this courgetti. If you’re organized, it takes less than 30 minutes.
So much can be done with this simple dish! It can be eaten alone, as a lovely, creamy vegetarian dish; you can have it with a light, white fish or you can chuck in some bacon for a gluten-free, ‘pasta’ Carbonara. If you’re opting for the vegetarian version, the peas add a good source of protein, but also an easily digestible, gluten-free, slow releasing starchy carbohydrate, which is great for blood sugar balancing. The Courgetti ‘pasta’ is made using a fresh, green vegetable – this adds vitamins, antioxidants, natural fibre and an all-around healthy nutrient profile to what also feels like an indulgent dish. It’s great for kids, to boost their veggie intake; great for mums looking for a lighter meal to maybe shift the pregnancy weight, and great for dads who might get home late and want to avoid a heavy pasta dish. Winner!
The magic of this dish is the garlic, butter and lemon combination. The lemon lightens up the richness of the butter and cream, adding a kiss of citrusy tang. And no good Italian dish is complete without garlic!
I hope you enjoy this dish as much as my family does. It’s all the pleasure of a pasta dish without the heavy, bloated feeling of a pasta dish. Bellissimo!