Pancetta & Chilli Courgetti

Name: Pancetta & Chilli Courgetti
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 20g Butter; 2-3 Garlic Cloves, finely chopped; 20g Fresh Red Chilli, finely chopped; 80g Baby Plum / Cherry Tomatoes; 170g Smoked Pancetta; 200g Leeks, sliced into thin strips; 400g Courgetti (not whole courgettes) - see description above for details.; 20g Parmesan Cheese

You'll also find this recipe on page 76 of the Keto & Spice Cookbook.

Pancetta & Chilli Courgetti

Rated 5 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

10-15 minutes

Calories

479

Author:

Keto Fitness Club

To make the courgetti, you'll either want a nifty little julienne peeler or cut the courgette into strips. You can also find courgetti ready made in Tesco. Only use the outer parts of the courgette - save the middles for a ratatouille or the Leek & No-Potato Zoup.

We served this with a slice of Garlic Flatbread.

Makes 2 portions - each portion contains:

479 Calories / 10g Carbs / 23g Protein / 34g Fat

Ingredients

20g Butter
2-3 Garlic Cloves, finely chopped
20g Fresh Red Chilli, finely chopped
80g Baby Plum / Cherry Tomatoes
170g Smoked Pancetta
200g Leeks, sliced into thin strips
400g Courgetti (not whole courgettes) - see description above for details.
20g Parmesan Cheese

Directions

See the description above for details on how we make the courgetti.
Add the butter to a large frying pan and melt over a medium heat. Add the garlic, chilli, tomatoes and pancetta.
Cook for 5-6 minutes over a medium heat to soften and let the flavours combine.
Once the tomatoes have softened, layer the leeks and courgetti on top and turn the heat up to full.
Cook over a high heat for 2-3 minutes. Don't over-cook this!
Sprinkle with parmesan and serve :)