Sunday, 4 September 2011

Eat: Zucchini Spaghetti with Creamy Lemon-Chive Dressing

This recipe from Martha Stewart has become a regular supper because I added wholewheat spaghetti to make it a complete meal.  You have to make it in two recipes, first you make the dressing and then combine with the courgette, then add to the wholewheat pasta and mix through. Its delicious and tastes just as good cold for lunch the following day.


  • 2 tablespoons freshly squeezed lemon juice
  • Fine sea salt
  • 1 cup light cream
  • 1/3 cup freshly minced chives


  1. In a small jar, combine lemon juice and 1/2 teaspoon salt. Cover and shake until salt is dissolved. Add cream and chives; shake to blend. Season with salt. Store, covered and refrigerated, up to 1 week. Shake to blend before using.

Courgette Spaghetti
Serves 4


  • 1 pound small courgette, rinsed, dried, and trimmed at both ends
  • 1 teaspoon fine sea salt
  • 1/4 cup creamy lemon-chive dressing
  • Fleur de sel


  1. Using the julienne blade of a mandoline, slice zucchini into long, thin strips. Transfer courgette to a colander set over a mixing bowl. Toss zucchini with salt. Let stand 15 minutes at room temperature.
  2. Gently squeeze courgette to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the courgette. Season with fleur de sel and serve.

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