Courgetti is the refreshing alternative to pasta: light, quick to prepare, and perfect for pairing with rich flavors. In this recipe, the zucchini strings are served with a herby tomato sauce, creamy burrata, and salty prosciutto. Garnished with Sandra's Turmeric Quinoa Granola, it adds a surprising crunch. A dish that looks as good as it tastes! 🌿
This is what you need
- 1 shallot, finely chopped
- 1 clove of garlic
- 10 semi-sun-dried tomatoes
- 200g passata
- 1 tbsp balsamic vinegar
- 2 tbsp capers
- 1 handful of fresh basil
- 2 zucchini
- 125g burrata
- 3 thin slices of prosciutto
- 3 tbsp Sandra Turmeric Quinoa Granola
This is how you prepare it
Sauté the shallot and garlic in a drizzle of olive oil. Add the sun-dried tomato pieces, passata, balsamic vinegar, capers, and a drizzle of the tomato oil. Season with salt, pepper, and basil and simmer gently for 10 minutes.
Meanwhile, spiralize the zucchini. Heat a drizzle of olive oil in a wok and briefly sauté the courgetti. Season with salt and pepper, making sure they stay crispy.
Serve the courgetti with the sauce and garnish with creamy burrata, slices of prosciutto, extra basil and a crunchy topping of Turmeric Quinoa Granola.
