gluten-free courgette (zucchini), garlic and lemon spaghetti recipe

Sometimes when everything is going crazy around you, and all any bodies talking about is rich Christmas dinners and creamy trifle desserts, you really just feel like eating something plain and simple.

In step; courgette, garlic and lemon spaghetti…

Super simple to throw together, with flavours that are not too full on so even the kids (minus the chilli) would enjoy eating it. It’s all I really felt like eating today. Maybe it’s my brains way of dealing with the over-indulgence that is Christmas? Eat less now, so that I won’t feel so guilty come December 25th.

As far as (gluten-free) pasta goes, we actually don’t eat a lot of it. Lucky for us we have always preferred to eat rice over pasta. That being said, I do enjoy eating pasta every now and then, especially if it’s simple, fresh and seasonal.
Courgettes (zucchini) are cranking right now in New Zealand! We have learnt to only grow one plant, after making the mistake of growing two, earlier on in our vege gardening “careers”. Back then, it was just Si and I. With no kids to feed we really struggled to keep up with the insanely fast growing courgette plants. So now we just grow one. Even with one plant and four mouths to now feed, it’s still always a mad rush to try and find new and exciting ways to use them up. I have a few nice ideas up my sleeve to share with you all, so stay tuned for more courgette adventures in the coming weeks.

If you don’t own a nifty little gadget like mine (in the photo above), picked up for a steal in some Bangkok market years ago, you can use a mandolin to thinly shred the courgettes. Failing that simply slice thinly with a knife, and then cut into long, thin matchsticks (julienne). Or if you really are in a hurry and can’t be bothered mucking about, just grate the courgette on a regular grater. Taste’s the same.

Wishing you all a very Merry Christmas. Love, peace and light. Xx ~emm

gluten-free courgette, garlic and lemon spaghetti recipe
Of course if you do eat wheat/gluten simply use regular wheat spaghetti in place of gluten-free. I like to use San Remo brand spaghetti (available at all supermarkets in NZ/Australia) as I’ve found it to be the closest in look and taste to wheat pasta, but by all means use whatever brand you like. If you are keen for a little bit more heat, leave in a few of the chilli seeds. A little sprinkle of parmesan cheese wouldn’t go astray if you can eat dairy too. Serves 4 as a light meal.

• 250g (1 packet San Remo) dried gluten-free spaghetti
• 2-3 Tablespoons extra virgin olive oil
• 2 long red chilli (Thai), seeds and membrane removed and thinly sliced
• 4 cloves garlic, thinly sliced
• The zest and juice of 1 medium lemon 
• 2 medium (approx 400g) courgettes (zucchini)
• sea salt and freshly ground black pepper
• baby rocket leaves, to serve, optional

Using a mandolin, knife or peeler like mine, slice/cut the courgette (zucchini) into long, thin matchsticks (julienne).

Cook the spaghetti in a large pot of salted boiling water for 6-8 minutes or until tender, but still firm to the bite (Al dente). This may take longer depending on which brand you use, San Remo cooks fast. Drain pasta and mix a little olive oil in if you are not quite ready to assemble your pasta.

Heat the olive oil in a medium frying pan. Add chilli, garlic and lemon zest and cook, stirring for a minute until fragrant. Add the courgette (zucchini) and toss for 30-60 seconds until just starting to wilt. Add spaghetti then toss to coat completely in the courgette mixture. Season well with sea salt, black pepper and fresh lemon juice, to taste. Serve garnished with baby rocket leaves if desired.