Courgette “pasta” with creamy broccoli

This is a lovely vegetarian recipe for Meatless Monday. It is also easy and quick to prepare.

The quantities in the recipe here are for two. This healthy dish is ready in 25 minutes or so.

Ingredients

• 2 raw courgettes
• 1 tablespoon + 1 teaspoon of olive oil
• Salt
• 1 small broccoli head, cut into florets
• ½ small onion, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• ½ cup of half and half
• ¼ cup of water
• ½ teaspoon of ground nutmeg
• Pepper
• Parmesan

Preparation

Peel, and cut the courgettes with a vegetable peeler into very thin slices over a food container with a lid (I cut 2 slices, then turn the courgette at 45 degrees and cut 2 slices, then turn the courgette at 45 degrees and cut 2 slices, etc. With this method the slices are not too wide. I stop slicing when arrive to the seeds). Add 1 teaspoon of olive oil, season with salt, close the food container, toss well, and set aside.

In a medium saucepan over medium heat, add 1 tablespoon of olive oil, the broccoli, onion and garlic, and cook stirring often until the onion is soft and translucent. Stir in the cream, water and ground nutmeg. Season with salt and pepper. And cook stirring often for 3 minutes until the creamy sauce reduces slightly. Stir in the courgette and warm up 2 minutes more.

Serve with some freshly grated parmesan.