Lovely vegetarian, no-carb recipe for Baby Marrow Spaghetti – ready in five minutes or less!
2tbs olive oil (I used the Greenleaf Olive Company’s Saint Sebastian Bay Extra Virgin Olive Oil)
350g packet of Woolworths baby marrow spaghetti
1 clove garlic, crushed
¼ tsp dried chilli flakes
zest of one lemon
4 heaped tbs chopped parsley
1 tbs lemon juice
1 heaped tbs small non pareilles capers (Woolworths stocks it)
salt to taste
Heat a thick-bottomed frying pan until very hot. Add the olive oil and after 10 seconds the courgette spaghetti, chilli, lemon zest and garlic. Stir fry for just a few seconds. I like mine very crunchy so fried it for 30 seconds, go for a minute if you want it softer but no longer.
Add the parsley, a pinch of salt, a squeeze of lemon juice and the capers and toss through.
Plate up straight away, crumble over some feta and give it a last loving glug of olive oil.
This will serve one as a veggie main, and two as a veggie side.
More ideas for this recipe:
Melt two anchovy fillets into the olive oil for an extra deep umami kick.
You can leave out the chilli and replace it with plenty of freshly ground black pepper. The kick of pepper against the lemon and feta is lovely. Just use lots!
If your pockets are deep, luxe this recipe up with a few marinated artichokes. It works brilliantly.
Add some pitted green olives
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