I found this fabulously easy recipe on Izy’s blog – she’s an outstanding food blogger and photographer who is *gulp* just seventeen – how to feel ancient in the click of a button.
What i love obvs is that there are no carbs in sight – so you can spend them calories on extra Parmesan – perfect!
This pic solves the ‘how to make zucchini spaghetti strands’ mystery – watch the animation here
As you can see – the zucchini used in this recipe (in the pic below) is bigger than the ones we get here so i would simply double up.
And here’s the recipe
Take a box grater and place it on its side with the side with the largest grating holes on it face up.
Cut the ends off the zucchini, then push along the top of grater, in long strokes in order to create long, thin ribbons of zucchini
Heat a skillet with the olive oil, then gently fry the zucchini with the garlic until slightly tender. Stir in the pesto, crème fraîche (or whatever creamy ingredient you’re using) and the peas (even if they are frozen. They’ll defrost quickly in the frying pan). Stir until coated, season with salt and pepper, then take off the heat.
Pile it into a dish (or on a bed of raw spinach leaves), and grate over some lemon zest and Parmesan.