Low carb alternative to pasta.
Prepare the raw “Zoodles” using your chosen implement - a Spiralizer or potato peeler. Place them in a colander, sprinkle liberally with salt (this will help draw the moisture out), cover with kitchen tissue, place a plate on top and weigh down (eg. With a book or a cup with water in it). This will help squeeze the water from the courgettes. Leave this to drain for at least an hour.
In a large bottomed saucepan, a frying pan or wok, heat about a tablespoon of olive oil and a knob of butter until it is nice and hot.
Squeeze the noodles with your hands over a bowl to remove as much final moisture as you can and throw them into the sizzling pan.
Move the Zoodles about the pan ensuring they do not catch on the bottom; you do not want them to turn brown. They should be cooked within about 3 minutes. If you are cooking for more than 2 people, i suggest you cook in batches.
Add pepper to taste and serve with your chosen sauce.