Zucchini (Corgette)“pasta” with pesto

Turns zucchini into pasta. Like this low-calorie and gluten free pasta dish is a version of a classic spaghetti dish. You never find out this pasta dish is made from zucchini. Taste and texture is just like spaghetti.

pre; + cooking times 15 mins.
serve 2.

800 g – 900 g julienned (thin striped) zucchini (see hints & tips)
5 (75 ml) level tbs pesto ( you’re liking ) or see my;
http://www.lalaniekitchen.com/2014/07/basil-and-rocket-arugula-pesto.html
or kale pesto; http://www.lalaniekitchen.com/2014/02/kale-pesto.html
25 g crumbled feta cheese
8 g  garlic clove
2 tsp lime or lemon juice (I used lime juice)
1/2 level tsp ground Himalayan salt or choice of salt
2 (30 ml) tbs choice of cooking oil (I used  red island extra virgin olive oil)
2 – 4 finely sliced green or red hot chillies (optional)
1/4 level tsp freshly crashed black pepper

Method

1. Heat oil in a nonstick frypan over medium to high heat.

2. Add garlic  fry for 2 minutes. Add salt and chilies, fry for 30 seconds.

3. Add zucchini and pesto Cook for 1 minute stirring constantly. Remove from the heat.

4. Season with lime juice and black pepper.Spoon zucchini into prepared serving plate and sprinkle feta cheese over the zucchini.

Serve warm.

Hints & Tips;
use some roasted nuts or seeds for additional flavour and texture.
Choose your cheese; feta, goat, cream, ricotta or cottage for above the recipe.

for julienne your zucchini; use julienne peeler. see picture no. 1
Or use veggie twister see picture no. 2
Or use spiralizer see picture no. 3
Or if you don’t have any of these, use your vegetable peeler and zucchini into ribbons.