Courgetti with bacon and basil recipe
Cut down on carbs with this courgetti with bacon and basil recipe. It allows you to enjoy the texture and flavour of ‘spaghetti’ but without the high GI. To make the best courgetti ribbons it’s a good idea to invest in a julienne peeler or a fancy spiralising gadget.
Ingredients (serves 4 as a side dish)
4 courgettes
2tbsp olive oil
6 strips bacon, trimmed of all fat and thinly sliced
1 garlic clove, crushed
40g sundried tomatoes in olive oil, drained and sliced into strips
1 small red chilli, finely chopped
1tbsp pine nuts
A handful of fresh basil, thinly shredded
Method
First make your courgetti 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.
Place one tablespoon of olive oil in a large non-stick frying pan over a high heat and stir-fry the courgettes for three minutes. Add the bacon to the pan and sauté for a few minutes until cooked. Reduce the heat to medium.
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.
Divide the spaghetti between four bowls, scatter over the basil and serve immediately.
Tip!
To prevent the courgetti from getting mushy, either cook it in a very large pan or do it in two batches.
Recipe courtesy of: Paleo Monday to Friday by Daniel Green, £14.99, Kyle Books.
Photography by Peter Cassidy.
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