A favourite lunchtime staple of mine, Courgetti Noodles with Basil Pesto, so quick and easy to make and such a vibrant and tasty low carb meal.
In summer I eat the courgetti noodles raw but as the colder weather closes in I like to lightly sauté them in a pan for 3-4mins and gently heat the pesto through.
Check out my easy basil pesto recipe.
Courgettes really are the most versatile vegetable. When I'm not spiralising them I can be found juicing them, freezing them to add to smoothies, roasting them or baking courgette chips, grating them to sauté or to add to fishcakes, veggie burgers or courgette flatbreads, slicing them to into soups, stews and vegetables bakes, tearing the courgette flowers into salads..., I think your getting the general idea!
And what's not to love, courgettes are rich in Antioxidants: Vitamin C and carotenoids Lutein and Zeaxanthin as well as B6, B3, Folate, Manganese, Potassium, Vitamin K and Magnesium. A very hydrating food that is anti-inflammatory and with a low Glycemic Load can be supportive in aiding weight loss.