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Courgette pasta

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The perfect side dish to wow your guests, trick the kids into eating veggies, or just for something a little different! So easy to throw together, and a lovely warm addition to a meal instead of a salad. Plus, if you are looking for a gluten free alternative to pasta, this is a great one!
Serves 4


  Cal      Carbs  Sugar  Fat       Sat fat Prot     Fibre 104     7.4       7.1       5.5       .95       3.5       5.3


6 courgette 2 tbsp avocado oil 2 cloves garlic 1 small red chilli 125g cherry tomatoes 1 tbsp lemon juice 1 teaspoon lemon zest 1/3 cup chicken stock ½ cup chopped basil


1: Using a mandolin or spiral slicer, shred courgette into thin spaghetti like slices, set aside. 2: Chop garlic cloves finely, deseed and chop chilli, and halve cherry tomatoes. 3: Heat oil in a frypan, and cook garlic and chilli for 1 minute. Add toamtoes and cook for 2 mins until soft. Add lemon juice and zest, and chicken stock, and cook for 2 mins. Turn off heat and add basil. Season to taste. 4: Toss the courgette pasta through the mixture, and divide evenly between serving plates.
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