recipes

Starters

Courgette and carrot spaghetti with Zespri Green kiwifruit

Perfect for those occasions when you need an extra dose of vitality! This recipe is a combination of flavours, vitamins and colour. For a balance meal, follow up or accompany with a protein-based dish, such as prawns, tofu or chicken. Bon appétit!

This recipe is rich in fibre with a high vitamin C content and a good source of potassium and a natural source of folate.

Serves 4
Cooks in 60 min.
Difficulty
Recipe appropriate for
Vegetarian
Vegan
Coeliac
Lactose intolerant
Nutrition per serving
Calories24612%
Fat13.5g19%
Saturates1.5g8%
Protein5.5g11%
Carbs23.5g8%
Sugar18g20%
Fibre7.5g25%
Folate143.45μg36%
Potassium962mg34%
Vitamin C115.37mg154%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 2 courgettes
  • 4 carrots
  • 6 baby radishes
  • 3 Zespri Green kiwifruit
  • 1 garlic clove
  • 3 dessertspoons of thinly sliced toasted almonds
  • 1 sprig of basil
  • 3 dessertspoons of lemon juice
  • 3 dessertspoons of olive oil
  • pepper
  • salt

Method

  1. Wash the courgettes, cut off the ends and, without peeling them, cut them into ribbons using a spiralizer. Peel the carrots and repeat the operation.
  2. Heat the oil in a wide frying pan and lightly brown the garlic. Add the vegetables and stir-fry for 4 minutes. Season to taste and remove from the heat.
  3. Add the lemon juice, baby radishes and the Zespri Green kiwifruit. Sprinkle the toasted almonds and the chopped basil over the top and serve.

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