This article is written by a student writer from the Her Campus at Exeter chapter.
This ‘Pesto Courgetti’ is a perfect low carb dinner whilst being filling, packed with flavour and full of vitamins to keep you healthy. This vegetarian recipe is a cheap, meat alternative and still has a good balance of protein from the chickpeas and good fats from the avocado. A spiralizer is useful to get a spaghetti-like shape, however if you don’t own a spiralizer you can use a vegetable peeler to make courgette ribbons.
Ingredients (serves 2)
3 courgettes, spiralized
½ jar of basil pesto
½ can of chickpeas, drained
1 red onion, finely chopped
2 tsp coconut oil
40g goats cheese
1 avocado
Method
- Finely chop the red onion and spiralize the courgettes.
- Add 2 tsp coconut oil (or other oil) to a wok on a medium heat and add the onion, fry for 2-3 minutes.
- Add the courgettes to the wok and continually turn over witha spatula for 2-3 minutes.
- In the meantime, drain the chickpeas and if using the avocado, whizz up the pesto and avocado in the food processor. If you don’t have a food processor you can mash the avocado and mix with the pesto.
- Add the chickpeas and pesto mix to the courgettes and warm through, whilst stirring for 2 minutes.
- Serve the courgetti and tear the goats’ cheese on top. Also tastes great with a few rocket leaves.
No bloated feeling, no guilt, just pure, nourishing, delicious-ness!