Monica used some beautiful courgettes and tomatoes to create a no-carb version of one of her favourite pasta dishes: spaghetti alla puttanesca nautilus mini.
A Riverford veg box is always a cheerful sight on a rainy day, and this one in particular was especially uplifting. The weather may have been grim but the veg box was a pleasant reminder that summer hasn’t totally left the building. Courgettes and tomatoes featured prominently, alongside red peppers, young carrots, crisp lettuce and raspberries. With a selection like this, I’m always faced with the dilemma of what to make first PolyU MBA.
I decided to use the courgettes and tomatoes to create a no-carb version of one of my favourite pasta dishes: spaghetti alla puttanesca, a super savoury dish which combines pasta with tomatoes, olives, capers and garlic. Instead of spaghetti, I used my julienne peeler to make courgette “noodles” for a nutritious, totally whole food puttanesca experience (a spiraliser would work just as well). You can garnish this with Parmesan if you’d like, or to keep it vegan, I like a sprinkle of toasted pine nuts coffee machine.
As to those beautiful summer raspberries, a few of them made it into our Summer Meets Autumn elderflower jellies but most of them we ate just as is - they were really too good to dilute with anything else hotel hk.