Well guys it seems as if we just can’t get enough of substituting pasta for courgettes. It’s just such a great way of creating a clean sauce and a carby substitute.
I was reluctant to share another courgette recipe with you, but then I made this and BOOM the magic happened and I just have to share it as it’s just so so good. Plus I think now Spring is officially here we want some lighter dishes to go with the lighter evenings and our lighter moods.
I must also give props to a random guy for the dish. I sat next to this guy on a flight and we got chatting, he has the most amazing job; he’s a fruit and veg seller, as in massive quantities to the likes of ‘the big 4' - supermarkets that is. So as you can imagine I was completely biting his ear off about fruit and veggies on the flight. I told him about courgette pasta and he said, that would be great with sundried tomatoes, basil and bacon, so here you are guys that recipe, which I zested up with a bit of lemon oil. Yum yum yum!
To feed one you will need:
- 1 med courgette
- 2 thick cut bacon rashers
- 3-4 sundried tomato halves
- Basil leaves torn or chopped
- 1 tbsp extra virgin olive oil
- ½ a lemon juiced
- freshly milled black pepper
I didn’t have any bacon but I did have lardons, so I spent about 10 minutes trimming all the fat off the lardons before starting!
1. Cut your bacon into small bits, remove the fat and fry in a wok on a med heat with some oil
2. Chop your sundried tomatoes into small bits and add to the bacon
3. Combine the olive oil and lemon juice with freshly milled black pepper and a pinch of salt
4. Take a potato peeler and make your courgette into ribbons. When doing this try and go round the courgette taking a small bit of the dark green on every outer slice. This adds colour and texture. Then just keep going round until the courgette is too thin.
5. Add the torn basil leaves (salt too if you want but bacon can be quite salty so be careful) 6. Add the courgette ribbons to the wok with a couple of tablespoons of water and use tongs to move and cook. Takes about 1-2 mins
When cooked, using your tongs pick it up and place it in the middle of the plate. Pour over the olive oil and lemon dressing and finely grated zest about over the top.
The dish is really oily and lemony and just delicious! I hope you enjoy it as much as I did.
Variations & tips
You might like to use cherry tomatoes instead of sundried tomatoes.
One of you got in touch regarding sundried tomatoes which is partially why I wanted to feature them, they are clean but you need to be careful of some that are stored in some oils as they have sugar added too. The ones we use here at MC&L are Merchant Gourmet they are dried and just have tomatoes and salt in. We know too much salt is bad for us, but as most salt in the British diet comes from pre-packed food and we tend not to use that adding it here is totally fine (unless of course your doctor says otherwise.)
Have a wonderful weekend guys, I hope the sun shines for you.