Sharing a recipe by Rachel Morrow, she writes “Are you someone who tries and tries to be healthy but can’t get enough pasta This recipe is for you. This greened-up take on a traditional dish will hit all the right spots, so stock up on those veggies and let’s get cooking.
Yield: 3 cups
Preparation time: 10 minutes
Cook time: 5 minutes
4 medium courgettes / zucchini
1 1/2 teaspoons extra virgin olive oil
2 cups baby spinach
Pinch of unrefined sea salt and black pepper
2 tablespoons Cashew Hemp Basil Pesto
1 cup cherry tomatoes, halved
2 tablespoons hemp seeds
1. Spiralize the courgette/zucchini into noodles, or use a peeler to make ribbons.
2. Heat the oil in a large frying pan over medium heat.
3. Lightly fry the courgette/zucchini, spinach, salt, and pepper and stir until the spinach has wilted, about 1 to 2 minutes.
4. Remove from the heat, and add the Cashew Hemp Basil Pesto and tomatoes.
Have you made or tried Courgette / Zucchini Fritters? See details here
You will find a variety of articles and recipe ideas, within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan