Just because you’re trying to cut down on carbs doesn’t mean you have to cut out pasta completely – give this courgette recipe a go that uses prawns and linguine and you’ll fill up on more veg so you’ll barely notice that you’ve cut down on the pasta.
By spiralizing courgettes to make courgetti you’ll still have the same volume of food, it’s just that some of the pasta has been replaced by the veg, which means that this meal is lower in carbs than a straight forward pasta version.
Courgettes are a great source of vitamin K and vitamin C too, so this meal makes a great healthy dinner recipe.
Want to get more use out of your spiralizer? Find out how with our test for what you can spiralize.
- 100g dried linguine
- 1tbsp light olive oil
- 350g shelled king prawns
- 3 garlic cloves, crushed
- ¾tsp fennel seeds, crushed
- ½tsp dried chilli flakes
- 3 large courgettes, cut into thin ribbons using a julienne vegetable peeler or spiralizer
- zest and juice of ½ lemon
- a drizzle of extra virgin olive oil
- fresh basil, to serve
Cook the linguine according to the packet instructions, drain and set aside.
Heat the oil in a heavy-based frying pan over a medium heat, add the prawns, garlic, fennel seeds and chilli flakes, and cook for 3-4 minutes. Add a little water if it looks dry.
Add the pasta, mix well and heat through. Stir in the courgetti, toss well and heat for around 30 seconds so the courgette doesn’t break up. Remove from the heat and stir in the lemon zest and juice, olive oil and basil. Season well.