When the season moves from Spring into Summer, and the weather starts to get warmer, it’s important to make sure you’re getting enough water in your diet.
A lot of people think that just means drinking more, but you can actually get a lot of water naturally from the food you eat too if you opt for fresh, seasonal ingredients which are naturally rich in water content. Things like courgette, cucumber and watermelon all come into season and contain the nutrients our bodies need to keep us feeling energised and to make sure our skin stays looking fresh, hydrated and flawless.
My Courgette and Brown Rice Spaghetti recipe from Eat Beautiful is a great quick and easy meal that anyone can easily prepare from scratch. Its super healthy but really delicious and something I always enjoy eating in the Summer time.
Courgette and brown rice spaghetti
469 calories per serving
3 tbsp olive oil
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 large courgette, spiralized
75g dried brown rice spaghetti
Handful of fresh flat-leaf parsley, finely chopped
Finely grated zest of 1 lemon
1-2 fresh red chilly, deseeded and finely chopped
Sea salt and black pepper
30g Parmesan cheese, grated, to serve
Courgettes are tailor-made for using with a spiralizer to create courgette spaghetti or 'courgetti'. Unlike standard wheat pasta, you won't be left feeling bloated and overly full, so you can indulge to your heart's content! I first learned about courgetti from famous people that I've worked with who were trying to get in shape. I've actually added in a little cooked spaghetti to bulk out the dish, using brown rice spaghetti, which has the advantage of being gluten-free as well as a fantastic source of skin-boosting B vitamins. If you want to get skinny, simply omit the spaghetti; if you're hungry, keep it in. You do need a spiralizer really for this recipe. If you don't have a spiralizer, you can peel the courgette into strips with a julienne peeler.
Add 1 tablespoon of olive oil and the brown rice spaghetti to a pan of boiling water and cook according to the packet instructions (about 12 minutes) or until tender. Drain the spaghetti in a colander and leave to sit for 1-2 mins.
Meanwhile, heat 2 tablespoons of the olive oil in a large, deep-sided frying pan or wok and add the shallots and garlic. Cook over a medium heat for about 2 minutes or until soft.
Add the courgette noodles and season with a little salt and pepper, then cover the pan with a lid and steam for 5 minutes.
Add the parsley, lemon zest and chilli and remove from the heat.
Add the drained spaghetti to the saucepan and combine with the courgette sauce.
Divide between plates and serve sprinkled with grated Parmesan.
Why not give it a go and tag me on Instagram @wendyrowe #eatbeautiful so that I can see all of your gorgeous creations!