Though very similar to the last zucchini noodle recipe I posted, this was much quicker to put together and surprisingly tasty and the warm golden colour looked lovely on the plate! I do think though that courgette noodles resemble bean sprouts more than they do pasta and could quite nicely be added to any stir fry to make it SCD legal.
Yellow courgettes are not easily available to buy in Yorkshire and since we don't grow our own vegetables (at the moment), when I saw some for sale I eagerly bought a couple. Apparently one of the reasons the shops don't stock yellow courgettes is because the general public might shy away from anything that is in any way different to the norm. I think they might be wrong!
Golden Courgette Pasta GF SCD
1 medium/large yellow courgette
1 medium/large green courgette
50g sun dried tomatoes
2 garlic cloves crushed
sea salt and freshly ground black pepper
1 or 2 tblsps extra virgin olive oil
handful of fresh basil leaves
Slice the courgettes with a julienne peeler (like this one), avoiding the central seeded part of the courgette.
Slice the shallots and sun dried tomatoes.
Heat the extra virgin olive oil in a deep frying pan. Cook until softened, about 5 to 10 minutes then add the crushed garlic.
Continue to cook, stirring regularly until the courgettes have softened.
This depends on your taste and can take anywhere between 5 and 15 minutes depending on how soft you like them.
Tear or chop the basil leaves and stir into the cooked vegetables. Serve straight away.
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This recipe is linked to Keep it Real Thursdays, Full Plate Thursday, GAPS Friendly Friday, Fit and Fabulous Fridays, Healthy Vegan Friday, Wellness Weekend, Gallery of Favorites, Potluck Party, Gluten-Free Wednesdays, Potluck Party