This is a fantastic low carbohydrate and nutrient rich version of Italian spaghetti. Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process. When was the last time regular spaghetti gave you this much goodness? The dill and the basil are packed with flavour and the anchovies add a tiny bit of saltiness and a real depth of flavour…. I don’t even know what “depth of flavour” means, pretty sure I heard it on MasterChef and I thought it would make me sound Iike I have a clue what I’m on about 🙂
1 tsp anchovies (optional), finely chopped
2 cloves garlic, crushed
1 red onion, finely diced
1/2 cup basil leaves, finely chopped
1 cup dill, finely chopped
1 cup coconut cream
1 cup baby spinach, shredded
3 zucchini- “spaghetti’d” I used my Veggie Twister
In a frypan, sauté the garlic an onion. Add the anchovie and coconut cream and mix well. Add in the basil, dill and spinach and simmer for about 10 minutes. While that is simmering, steam the zucchini spaghetti lightly, about 2 minutes should be enough, you want it to be still firm. Gently add the ‘spaghetti’ to the sauce and toss lightly. You are ready to eat! I served ours with some grilled salmon, there is something very awesome about salmon and dill together.
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