Courgetti with Pesto, Tomatoes and Pine Nuts (Vegetarian/Vegan)
Looking for a quick and easy recipe which not only tastes delicious but is also good for you and super affordable? Look no further!
Courgetti rose to fame a couple of years ago as a healthy, low carb alternative to spaghetti and whilst I'm not really one for fads, I love a good courgette and think they're a good carrier for flavour. This dish incorporates all things Italian - tomatoes, garlic, balsamic, pesto and pine nuts. I like to just eat this out of the bowl in front of the TV but you could fancy it up with some garlic bread and a green salad.
Courgetti with Pesto, Tomatoes and Pine Nuts
Serves 2
1 tsp oil
10 baby plum tomatoes, halved
2 garlic cloves, finely chopped
2 tbsp balsamic vinegar
2 large courgettes, spiralised or very thinly shredded
2 heaped tbsp pesto (use vegan if you like)
1 tbsp pine nuts, toasted
sea salt and freshly ground black pepper
Heat a frying pan over a medium heat and add the oil and balsamic. Once warm, add the tomatoes and the garlic with a good pinch of salt and pepper. Stir to combine and cook until the tomatoes start to burst. Remove from the heat.
Meanwhile put the courgetti in a large bowl and pour over boiling water. Leave to blanch for 1 minute and then drain well. Toss with the pesto and some salt and pepper then pour over the tomato mixture and the pine nuts. Toss again so everything is combined and then divide between two bowls and enjoy.
Courgetti rose to fame a couple of years ago as a healthy, low carb alternative to spaghetti and whilst I'm not really one for fads, I love a good courgette and think they're a good carrier for flavour. This dish incorporates all things Italian - tomatoes, garlic, balsamic, pesto and pine nuts. I like to just eat this out of the bowl in front of the TV but you could fancy it up with some garlic bread and a green salad.
Courgetti with Pesto, Tomatoes and Pine Nuts
Serves 2
1 tsp oil
10 baby plum tomatoes, halved
2 garlic cloves, finely chopped
2 tbsp balsamic vinegar
2 large courgettes, spiralised or very thinly shredded
2 heaped tbsp pesto (use vegan if you like)
1 tbsp pine nuts, toasted
sea salt and freshly ground black pepper
Heat a frying pan over a medium heat and add the oil and balsamic. Once warm, add the tomatoes and the garlic with a good pinch of salt and pepper. Stir to combine and cook until the tomatoes start to burst. Remove from the heat.
Meanwhile put the courgetti in a large bowl and pour over boiling water. Leave to blanch for 1 minute and then drain well. Toss with the pesto and some salt and pepper then pour over the tomato mixture and the pine nuts. Toss again so everything is combined and then divide between two bowls and enjoy.
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