Lunch/Dinner
Summer Bowl Courgetti
Description
The perfect summery mid week meal, that is light and tasty, so no elasticated waistbands needed here. With the essence of summer, with plump tomatoes and the sweetness of the different herbs, this would be a welcome meal on a really hot day.
Courgetti is a truly great idea. This is the second recipe I use it for and both are a wonderful lunch dish for friends. Courgetti is a great replacement for pasta if you are reducing carbs and easier too! This recipe doesn't require these strands to be boiled for any time, just stirred in a hot pan momentarily. If you haven't got a spiraliser, buy the packs of courgette already spiralised from the supermarket, or just use a vegetable peeler and create some long ribbons of courgette yourself.
Add what ever vegetables you have, be adventurous, but keep it simple. The summer has an abundance of vegetables at their best, so let their flavours sing out!
Recipe & Instructions
- 150g baby sweetcorn
- 4 medium courgettes, spiralised
- 1 small bunch of parsley chopped
- 1 small bunch basil chopped
- 1 small bunch oregano chopped
- 4 tomatoes, chopped
- 1 250g ricotta cheese
- 1 small handful parmesan grated
- 1 lemon, zest and tbsp juice
- 2 tbsp pumpkin seeds toasted
Heat the oil on a griddle pan and chargrill the baby sweetcorn until crispy. Add the chopped tomatoes to the same pan and heat until soft and breaking down. Remove the pan from the heat and place the courgetti in to the pan. The residual heat will soften the courgette enough for the dish. Stir through the chopped herbs.
Divide the courgetti and vegetables between 4 dishes. Mix the lemon zest and 1 tbsp of the lemon juice in to the ricotta and place even spoonfuls between the courgetti. Sprinkle with parmesan cheese and the toasted pumpkin seeds.
Serve immediately
Nutritional Value
Calories Per Serving - 206
Carbohydrate - 13.7g
Protein - 15.1g
Fat 11.1g