Nin’s zesty noodles

Serves 2 as a main
2 large courgettes
1 lemon, juiced
Sea salt and black pepper
2 red chillies, thinly sliced (deseeded if you prefer it not too hot)
3 garlic cloves, peeled and grated
60ml extra-virgin olive oil, plus extra for cooking
100g Parmesan
100g Rocket

  1. First, make ‘spaghetti’ out of the courgette. This can be done with a spiraliser; alternatively, slice the courgette into long, thin strips to resemble ‘noodles’ or pasta with a kitchen machine or mandolin, or with a vegetable peeler and a light hand.
  2. In a small bowl, whisk together the lemon juice, salt, pepper, chilli, garlic and half the olive oil. Taste often and adjust if desired.
  3. Warm the courgette noodles in a hot pan with a little oil to stop them burning. Once warm but not cooked to the point of falling apart (they should have the texture of al dente pasta), take the pan off the heat, add the dressing and stir through.
  4. While still off the heat, stir through the Parmesan, then add rocket leaves and stir through again. Ensure all ingredients are very well combined. Serve while still warm.

Note: “50g nutritional yeast” can be used as an alternative to “100g Parmesan”, if you wish.

Per Serving
491kcals, 40.3g fat (11.6g saturated), 18g carbs, 7.3g sugars, 22.1g protein, 4.7g fibre, 0.595g sodium