Revitalizing Spring Zucchini Noodles

clean eating, courgette spaghetti with herbs


  • 1-2 courgettes
  • 1 TBSP coconut or olive oil
  • 2 cloves of garlic, minced
  • 1 brown onion
  • 1 medium sized leek, trimmed and thinly sliced
  • 1cup asparagus, cut into pieces
  • 1 cup of peas
  • ½ cup watercress
  • ½ lemon
  • ¼ cup of fresh basil
  • ¼ – ½ cuppepitas and chopped walnuts
  • Optional: Sprinkle with 1 TBSP nutritional yeast flakes
  1. Spiralize or slice zucchini into thin noodles.
  1. In a large frying pan or wok, sauté garlic and onion in oil until translucent. Add the asparagus and sauté for another 5-10 minutes, until just tender but still crisp. Add the peas, watercress and courgette noodles and cook for another 3 minutes or until peas and noodles are warm and have softened.
  1. Refer to a bowl, add lemon, fresh basil, nutritional yeast and nuts and seeds and toss until all ingredients are well combined.


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