Pesto courgetti

Pesto courgetti


2 people made this

About this recipe: Transform courgettes into long strands that resemble spaghetti. Add a few tablespoons of pesto and a few chickpeas for a satisfying, low carb, gluten free, vegetarian dinner for 2!

Alli Shircliff

Serves: 2 

  • 1 tablespoon olive oil
  • 4 small courgettes, sliced into strands using a spiraliser
  • 120g chickpeas, drained and rinsed
  • 3 tablespoons pesto, or to taste
  • salt and ground black pepper to taste
  • 2 tablespoons grated Cheddar or Pecorino cheese, to taste

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat olive oil in a pan over medium heat; cook and stir courgetti until tender and liquid has evaporated, 5 to 10 minutes.
  2. Stir in chickpeas and pesto; lower heat to medium-low. Cook and stir until chickpeas are warm and courgetti is evenly coated, about 5 minutes; season with salt and pepper.
  3. Transfer mixture to serving bowls and top with grated cheese.


If you do not have a spiraliser tool, cut courgettes lengthways using a vegetable peeler, stopping when the seeds are reached. Turn courgette over and continue 'peeling', discarding the seeds. Slice the courgette into thinner strips resembling spaghetti.

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