When I spotted this recipe on The Tasty Alternative, I was inspired to make my own version of it. I love anything with a Mediterranean flavour and this recipe is grain free and suitable for the SCD.
Sun Dried Tomato and Roasted Red Pepper Courgetti GF SCD
1 medium onion
4 medium courgettes (zucchini)
50g sun dried tomatoes
2 red peppers (or 1 yellow and 1 red)
2 large handfuls fresh organic spinach
3 large cloves garlic crushed
handful fresh basil leaves
sea salt and freshly ground black pepper
extra virgin olive oil
Kalamata olives - optional
Heat the oven to 180° C. Slice the peppers in half and de-seed them. I was making something else with roasted peppers so I roasted four but you only need two.
Place in a baking tin and drizzle with some extra virgin olive oil.
Roast in the oven for 40 minutes.
Meanwhile prepare all the other ingredients. Slice the onion and chop the sun dried tomatoes.
Peel the courgettes and spiralize using the julienne slicer or spiralizer.
When the peppers have roasted, chop them into pieces.
Heat a tablespoon of extra virgin olive oil in a deep frying pan on a medium heat and add the onions, sun dried tomatoes and crushed garlic. Cook for about five minutes, stirring regularly until the onion is translucent. Add the spinach.
Continue to cook over a medium heat until the spinach in slightly wilted. Tip in the courgette noodles.
Continue to cook for about five minutes or until the noodles are just tender. Sprinkle with torn basil leaves and stir. Serve immediately.