Recipes › Lunch

• Lunch
• 16 min
• Gluten-Free
• Pescatarian

Zucchini noodles with prawns and pesto

Keto courgette noodles with garlic prawns and pesto.

Calories

400

Protein

24 g

Carbs

14 g

Fat

29 g

Per serving. Makes 2 servings.

Ingredients

• 500 g Courgette
• 250 g Prawns
• 1 tbsp Olive oil
• 2 Garlic
• 100 g Cherry tomatoes
• 2 servings Basil pesto

Contains: Crustaceans, Milk. Always check the labels of what you buy.

Method

1. Spiralise the courgettes into noodles (or cut into thin ribbons with a peeler). Pat dry with kitchen paper.
2. Crush the garlic and halve the cherry tomatoes.
3. Heat the oil in a large frying pan and cook the prawns and garlic over a medium-high heat for 3 minutes until the prawns are pink.
4. Add the tomatoes and courgette noodles and toss for 2 minutes, just to warm through. Longer makes them watery.
5. Take off the heat and toss with the pesto.

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