Courgetti Spaghetti

As you all know, I have been on a serious health kick over the last few months and have been trying new, healthier meals to lose weight and feel healthier. Pasta tends to take up a large part of my diet, but recently I have been made aware that it can be fairly fatty and full of carbohydrates, which of course isn’t so healthy seeing as I eat a lot of it.

Courgetti spaghetti is a very popular food trend seen continuously on social media accounts, such as Instagram and Pinterest. After seeing this dish a month ago, I must admit I was slightly confused by the combination, but I was itching to get into the kitchen and try it. There have been many variations to this dish, but I followed the recipe guidelines and improvised a little, for example adding white beans. The mix of courgette and white beans mean that you are getting a variety of different vitamins and minerals, as well as the energy from the carbs in the spaghetti, equaling a delicious hearty and healthy meal that tastes light and fresh.


Recipe

Prep time – 5 minutes | Cooking time – 10 minutes courgetti-spaghetti

Ingredients

  • 125g dried spaghetti
  • 400g tin of white beans, drained and rinsed
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 large handfuls of fresh spinach
  • 2 tbsps olive oil
  • juice of 1 lemon
  • 2 large courgettes, spiralised
  • large handful of basil, torn up
  • sea salt and freshly ground pepper

Instructions

  1. Cook the spaghetti according to the packer instructions
  2. Whilst the pasta is cooking, add the beans, chopped onion, crushed garlic, spinach, olive oil and lemon juice into a large saucepan. Cook over a medium heat until the spinach wilts, approximately 5 minutes
  3. Drain the cooked pasta and the spiralised courgette to the bean mixture, keep it on a low heat – season with salt and pepper accordingly to taste
  4. Dish onto a plate or bowl and serve
  5. Scatter the torn basil leaves on top for decoration

Enjoy!

With love,

Victoria

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