Pesto courgetti

    • < />
    • < />
    • < />

    Pesto courgetti

    Pesto courgetti

    (32)
    20min


    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!

    Ingredients
    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

    Method
    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.

    Courgetti:

    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.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (32)

    Reviews in English (31)

    by
    11

    Very nice! For my second attempt I switched the order and sauteed the chickpeas and pesto first. After 3 minutes I then added the zoodles and continued cooking for another 5 minutes. This helped the zoodles maintain their consistency. 10/10 will make again.  -  23 Feb 2016  (Review from Allrecipes US | Canada)

    by
    7

    Love it! I've had a Gefu Spiralschneider Spirelli (spiral slicer) for over a year and finally used it. Since I would be the only one eating this dish, I cut the recipe in half and it made plenty and I had very small zucchinis. I had half for dinner last night and the other half for lunch today. The garbanzo beans and pesto added a lot of flavor to the zucchini. (I will be making hummus with the other 3/4 can of opened garbanzo beans). The trick is not to overcook the zucchini strands and stir as gently as possible. I love this dish and will be making it again. Served it with 'Lisa's Easy Chicken' from AR, along with corn on the cob, baked potato for DH, and Italian bread with 'Basil Butter' from AR. Thanks Allie, for sharing your recipe.  -  20 Jul 2015  (Review from Allrecipes US | Canada)

    by
    5

    i left out everything but pesto, zoodles and Parmesan cheese to reduce amount of calories. so good! i would take these over regular pasta any day!  -  30 Jul 2015  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate