Lemony Courgette Ribbons
Serves 2
Calories: kcal/serving
A fresh-tasting mouthful! Lifting the pasta out of the cooking water with tongs, rather than sliding it into a colander, allows some starchy water to cling to the strands, which helps extend the sauce.
Food to Glow: kelliesfoodtoglow.com
Ingredients
3 ‘nests’ of tagliatelle
1 small bunch each basil and mint
(tied or in a muslin bag)
1 medium courgette, peeled
juice of ½ lemon
4 tbsp half-fat crème fraiche
Topping
1 slice white breadcrumbs
1 tbsp olive oil
½ tsp garlic powder, or to taste
Method
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Cook the tagliatelle according to packet directions.
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Meanwhile, make the topping by heating the oil in a sauté pan and stir-frying the breadcrumbs and garlic powder until lightly coloured. Set aside.
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Peel the courgette into thin ribbons avoiding the seeds. Drop into a pan of boiling water, cooking for 1 minute. Drain and refresh with cold water.
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Pop the courgette ribbons back in the pan and add in the crème fraiche and lemon juice, heating gently.
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Lift the pasta from the water, discard the herbs and add the pasta to the pan with the sauce and courgettes. Gently toss through before serving topped with the olive oil crumbs