In a world that seems increasingly rife with people with gluten intolerance or on no-carb diets, pasta and rice made out of vegetables is becoming more and more common. By now most of my local supermarkets sell one version or another.
I don’t have a problem with carbs, or with gluten, but I think this is a pretty great development - even if only for the sake of helping us eat more of those recommended veggies. Veggies are good for the soul.
Of course, while pre-cut supermarkt versions are ideal for those with little time, I’d still rather do it myself. And in this case, time saved wasn’t much of an issue (at all). This dish is on your plate in even less time than it takes to cook up a regular plate of pasta.
Ingredients (serves 2):
1 large courgette
2 cloves garlic, finely chopped
1 teaspoon chili flakes
1. Wash the courgette, and slice into very thin spaghetti-like strips. No need to peel it first - the peel is edible and makes for some colour. The easiest way to slice is using a julienne slicer, which does it for you in one step. If you don’t have one, use a paring knife or mandoline to first slice the courgette in thin slices, then cut these into strips.
2. Pour a few good dashes olive oil into a large skillet and fry the bacon for 3-4 minutes over medium heat. Then add the garlic and fry for another 1-2 minutes.
3. Add the courgette strips and fry for 3 (maximum 4) more minutes, turning them over so they all get cooked. After 2 minutes, add the chili flakes. Be careful not to overcook the courgette, or it will get soggy.
4. While still in the pan, sprinkle royally with Parmesan.
To serve, divide over 2 plates, grate a bit more Parmesan over the top, and eat.