A good advertisement for spiralised veggies. Ideally, do your own spiralising if you can. I know it’s a bit more fiddly, but buying pre-prepped veg noodles isn’t quite the same!
SERVES 2
80g unsmoked streaky bacon cut into 1cm dice or bacon lardons
30g salted butter
1 small garlic clove peeled and crushed to a paste
sea salt and black pepper
300g courgette noodles (3mm)
100g carrot noodles (3mm)
2 tbsp finely chopped flat-leaf parsley plus extra to serve
50g freshly grated parmesan
1 tbsp extra virgin olive oil
lemon wedges to serve
- Gently heat the bacon in a large, nonstick frying pan over a medium heat and fry in the rendered fat for 4-7 minutes until golden and crisp, stirring frequently. Transfer to a double thickness of kitchen paper to drain.
- Bring a large (unsalted) pan of water to the boil. Melt the butter with the garlic and some seasoning in a small saucepan.
- Add the noodles to the boiling water, blanch for 1 minute, then drain into a colander and shake dry for about 30 seconds. Return these to the saucepan, pour over the garlic butter, scatter over the parsley and half the parmesan and toss to coat.
- Divide between two shallow soup bowls. Scatter over the remaining parmesan, a little more parsley and the bacon, then drizzle over some olive oil. Accompany with lemon wedges.
CARBS PER SERVING 6.6g (6.2g sugars); CALS 336; PROTEIN 9.6g; FAT 28.9g (12.2g saturated); SALT 1.6g