I love Italian cuisine and spaghetti Bolognese is a yummy pasta dish that I heart. However, I actually don’t eat red meat (I usually substitute it with Quorn mince) and since I am trying to get fitter post baby, eating this decadent dish is actually out of question. Hence, I was chuffed to find that there is a healthier way to enjoy my favourite spaghetti pasta. This recipe uses courgette as noodles instead of spaghetti.
For homemade pesto, blend in a mixer a handful of fresh basil along with 20g of walnuts and 20g of pine nuts, half clove of garlic and about two tablespoon of olive oil. Stir in salt, pepper and finely grated Parmesan. Keep it aside.
For the courgette noodles, thinly cut two courgettes in julienne style. Keep it aside.
Heat some oil in a pan. Add 400g of raw or peeled prawns and cook it in low heat. Add two cloves of chopped garlic and some chili flakes. I didn’t have any so I crushed Indian whole dried red chili with a mortar and pestle. Add half teaspoon of butter, salt, pepper and some lemon juice. The whole thing should take about five minutes as prawns take less time to quick. Watch out for it to become pink which means prawns are cooked.
Take it out and heat about half teaspoon of oil. Cook the courgettes over medium heat for about two minutes. Stir in the pesto and mix it well. Add the cooked prawns and serve with some grated parmesan.
I served it with oven baked tomatoes you can use sun dried tomatoes too.
Prawns are high in proteins and also contain some important vitamins and minerals. They are quiet low in calories too hence perfect for postpartum women.
This recipe serves two. This recipe was originally showed in ITV’s Lorraine; I have personalised it wee bit. The original recipe can be found here.
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