RACHEL LETT
Even if you don’t have a spiralizer, you can still make courgetti — a knife and peeler do just as good a job. As with pasta, different shapes will produce different textures, which will go best with different sauces. This method of cooking makes perfectly al dente courgette, that doesn’t leach out water — best of all, it’s super speedy.
Courgetti
SERVES 1
1 courgette per person (200g approx.)
full kettle of boiling water
Ingredients
There are many ways to make courgetti, that will produce different shapes and textures, just like pasta.
To make spaghetti or linguine, run a courgette though a spiralizer . If a spiralizer isn’t available, you can use a julienne peeler, or alternatively slice a courgette lengthways into 1/2 cm thick slices, and finely slice each slice into strips. It’s doesn’t matter if they’re irregular — this will add texture.
To make tagliatelle, peel the courgette into strips using a peeler.
Place the prepared courgette into a colander, pour over boiling water and allow to steam and drain for about 2–4 minutes.
Serve as you normally would, pasta.