Creamy Low Carb Courgetti

Do you ever get a craving for a creamy pasta-style dish but you would rather not eat wheat or gummy gluten free pasta dishes for that matter? When I was vegetarian I had a huge array of pasta dishes to choose from….oh how delicious and easy they were to make but they did contribute to my IBS development – I didn’t replace meat sensibly in those pre-nutritionist days 🙂
This dish is also easy and delicious and could even be stretched to be a dinner party starter or main…so here we are with a:
Creamy Low Carb Courgetti
Serves 1
Creamy low carb courgetti Ingredients:
1 x courgette/zucchini
1/4 x red onion
1 tsp butter/ghee
3 x garlic cloves (I like it garlicky!!)
10 x prawns or a handful of ham or salmon
2 x sun dried tomatoes chopped
1 x tbsp cream cheese
Handful of spinach
1 x pinch of chilli flakes
Spiralize or thinly slice the courgette/zucchini and leave to sit. If you are leaving it for more than an hour pour lemon juice over it to stop it oxidising and going brown.
Cook the red onion in the butter/ghee, add the garlic but don’t burn it. Immediately add the courgetti. Stir for a minute or so then add the cream cheese, prawns, sun dried tomatoes and chilli flakes. Add the spinach when cooked and stir well.
Serve piping hot.

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About the author

Emma Wight-Boycott MSc is a natural health advocate with a passion for simplifying the science. Emma works with postnatal mums, weekend runners and those with digestive issues to rediscover their health mojo!

8 comments on “Creamy Low Carb Courgetti”

  1. alex Reply

    Yum, this is great, i needed a new recipe for zucchini noodles! I might add some fresh basil too!

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