How-to
Courgetti (Courgette Spaghetti)
Instead of spaghetti. No special gadget needed.
Serves 2Prep 5 minCook 2 min
4gcarbs
per serving
per serving
About 4g of carbs per serving. Half the batch. How we worked it out
You'll need
Method
- Ready-made pack: go straight to step 3.
- Cut the ends off the courgettes. Peel long ribbons down the length with a vegetable peeler, turning as you go. Stop at the seedy middle. A spiraliser makes proper strands if you have one.
- Heat the butter or oil in a frying pan on a medium-high heat.
- Add the courgetti and toss with tongs or two forks for 2 minutes, just to warm it through. Any longer and it goes watery.
- Season and serve straight away with a sauce, like the chilli.
Tip
Never boil it. Two minutes in a hot pan is all it needs.
Swaps
Black bean or edamame spaghetti for a more pasta-like treat (see Shopping and swaps).
Storing it
Best cooked just before eating. Raw ribbons keep in a covered box in the fridge for up to 2 days.
How we worked out 4g of carbs
| Ingredient | Weight | Per 100g | Carbs |
|---|---|---|---|
| Courgette UK government food tables | 400g | 1.8g | 7.2g |
| Butter UK government food tables | 14g | 0.6g | 0.1g |
| Total | 7.3g | ||
| ÷ 2 servings, rounded up | 4g | ||
Meat, fish, oil, salt, pepper and water have no carbs, so they're left out. How we count carbs.