Courgetti Spaghetti With lemon & White Beans

courgetti spagetti pasta veggies summer

Courgetti Spaghetti With lemon & White Beans

Courgetti makes a super light & tasty spaghetti alternative and is easy and quick to cook!

This bowl just tastes of summer… lightly pan-fry the garlic, add the soft buttery white beans then toss together with the Courgetti Spaghetti; with heaps of lemon juice and lemon zest is satisfying, fresh… simply DELISH!

 

Serves 2 generous bowls

What you will need

A spiralizer - these are really easy to get hold of for as little as £10. You can get super creative with heaps of veggies.

2 x courgettes

1 x tin of white beans washed and drained (cannellini or butter beans)

3 x cloves of garlic peeled and thinly sliced

1 x lemon - juice and zest

Olive oil

Salt & pepper

Optional - a grating of cheese of choice. We love the Kinda Co Italian style.

 

Method

1) Get all your ingredients ready

2) Turn your courgettes into courgetti following instructions for your spiralizer and pop in a bowl.

3) Grab a large pan and pop on a medium heat.

4) Drizzle in 1 -2 tbsp of olive oil, add your garlic and let this very gently fry and brown - CAREFUL IS DOES’NT BURN AS IT WILL TASTE BITTER. Remove from the pan and pop to one side, leaving the garlicky oil behind.

5) In the same pan add your white beans and let these gently toast in the lovely garlicky oil.

6) Add in your courgetti spaghetti with a good pinch of salt & pepper.

7) Squeeze in the juice of 1 lemon & your garlic.

8) Gently toss everything together in the pan, this will only take 2 minutes.

9) Remove from the heat and add your lemon zest.

10) Give it one last gentle mix, have a taste and adjust as you like with extra lemon or pepper.

Pile into bowls and top with a shaving/ sprinkle of your favourite cheese… ENJOY!