Spaghetti Alla Sante

Peel and finely chop the garlic clove. Peel carrots, cut zucchini and carrots into narrow strips. Pluck basil leaves from stems and cut into thin strips (reserve a few leaves for garnish). Rinse the lemon and shave off the zest with a zester. Squeeze juice from lemon. Cut avocado in half, remove pit, scoop out flesh and mash. Mix with a little juice of one lemon and set aside with pit in (prevents discoloration).

Heat olive oil in a frying pan, sauté garlic, add zucchini and carrot julienne, sauté until al dente, extinguish with the brandy and bubble briefly to dissipate the alcohol.

Fold in the avocado flesh and do not make more. Add salt and season with pepper.

Make spaghetti as usual, mix with sauce. Next, fold in the crem fraiche, lemon zest and basil strips. Garnish with the basil leaves and bring to the table.

Tip: Zucchini is a type of squash, so it’s low in calories, high in vitamins and easy to digest – just the thing for a light meal!

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