zoodles with ragu’

So what do you do when you fancy pasta but you are on a low carb diet? Of course you have zoodles! I must admit, I am a very late comer on the zoodles ave, but because I tried them once and did not like them. Had a spiralizer machine that gathered only dust in the kitchen, which I eventually chucked in the bin, to then have to buy another one recently; but I have to admit that the new spiralizer is clutter free and easier to use. Now the trick is to dry the noodles somehow, so that you don’t get that watery sauce at the bottom of the plate. So you need a very thick sauce and a client of mine suggested to put the noodles in a low heat oven for 15-20 mins to dry out. And it worked, so I am now a poodle convert

COOKING & PREPARATION TIME: 20 mins, plus sauce time

INGREDIENTS for 2 dishes:

3 courgettes, spiralised

2 portions of  ragu sauce 

parmesan to serve

• preheat oven at 350F/ 175C
• prepare the zoodles with spiralizer and place in an oven tray with no oil, no butter, NOTHING
• place in the oven for 15-20 mins. The zoodles should still be crunchy, but there should be no leaking water from them
• reheat the rage sauce in a large pan and then add the zoodles
• mix well with the tongs and serve on a plate with parmesan

NUTRITIONAL VALUE PER PORTION
energy kcal	315.1
fat	21.3
of which saturated	9.4
carbohydrates	9.7
of which sugars	8.2
fibre	3.8
protein	18.6
salt	1.1