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COURGETTI RIBBONS WITH BABY SPINACH, ROASTED CARROTS & CARROT TOP PESTO

A LIGHT DISH STARRING ZUCCHINI RIBBONS, RICH IN IMMUNE SYSTEM-BOOSTING VITAMIN C AND SIGNIFICANT LEVELS OF POTASSIUM.

COMBINED WITH SPINACH, CARROTS AND PESTO MADE OF CARROT TOPS, THIS DELICIOUS, LOW CALORIE MEAL PROVIDES PROTEIN, NUTRIENTS AND VITAMINS A, B6, C AND K, FOLATE, MANGANESE, NIACIN, POTASSIUM, THIAMIN, CALCIUM AND PHYTONUTRIENTS.








INGREDIENTS ------------------

serves 2

2 large zucchinis [1 per person]

2 tsps unrefined salt

3 tbsp cooking oil

1 tbsp extra-virgin olive oil

100 g baby spinach

4 carrots, cut diagonally

3 cloves garlic, finely sliced

3 tablespoons homemade pesto [try our vegan carrot top pesto recipe]

pinch nutmeg

pinch chilli flakes

1 tbsp fresh rosemary leaves, chopped

cherry tomatoes to garnish

pine nuts to garnish

fresh parsley to garnish

unrefined salt & freshly ground pepper to taste.










METHOD ---------------------

  1. In a mixing bowl, combine carrots with cooking oil, 1 sliced garlic, rosemary, salt and chilli flakes and mix mell to coat the carrots evenly. Transfer to a medium oven dish and pop the carrots into the oven. Roast at low temperature of 100°C for about 40 min or until tender [the low cooking temperature will help retain the nutritional value of your vegetables].

  2. Meanwhile, spiralise zucchini into ca. 30 cm long ribbons using thick blade. Place ribbons over a couple sheets of paper towel in a strainer. Coat ribbons evenly with generous amount of salt to extract the moisture and to achieve crunchy noodles. Allow the zucchini to sit on the paper towel for 15-20 minutes, then using dry paper towel squeeze excess moisture out before adding to the pan.⁣⁣⁣⁣⁣⁣⁣⁣ You want to give them a really good squeeze to get rid of all remaining water.

  3. Add cooking oil to a large pan on medium heat and add 1 garlic. Saute for 30 seconds. Add spinach, pinch of nutmeg and cook for 3 minutes.

  4. In a separate pan, add cooking oil and heat remaining garlic on medium heat. Add zucchini ribbons and turn up the heat. Saute on high heat for approx. 4 minutes stirring the ribbons gently.

  5. Add pesto and stir well to coat the ribbons. If needed, drizzle with a little olive oil. Salt to taste.

  6. Place ribbons in a pasta dish, top up with spinach and roasted carrots. Garnish with cherry tomatoes, pine nuts, fresh parsley, black pepper and serve immediately.







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