Courgetti spaghetti

Courgetti spaghetti

Our ‘spaghetti’ is made from strips of courgette instead of pasta. The tomato sauce freezes well, so why not make a double quantity and save half to use later in another meal?

By , 21 September 2015
Courgetti spaghetti
  • Ready in: 30 mins
  • Serves: 4
  • Price: 63p per serving
Nutritional Info
Each 417g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 942KJ 225KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 226kJ/54kcal.
  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 clove garlic, crushed
  • 1/2-1 level tsp dried crushed chillies (optional)
  • 2 x 400g cans Smart Price Chopped Tomatoes
  • 1 tsp balsamic vinegar
  • 4 large courgettes
  • 40g grated Parmesan
  • Crusty bread, to serve
  • Heat 1 tbsp of the olive oil in a pan. Add the onion and cook for 3-4 minutes, until soft. Add the garlic and cook for 1 minute, stirring.

  • Add the chillies (if using) and stir through. Add the tomatoes and balsamic vinegar. Bring to a simmer.

  • Partially cover the pan and simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.

  • Use a vegetable peeler to cut ribbons of courgette, about 3mm thick. Then, with a sharp knife, carefully slice the ribbons into long, thin, spaghetti-like strips.

  • Heat the other 1 tbsp olive oil in a large pan and saute the courgetti for 3-4 minutes, until just beginning to soften. Take care not to overcook or the strips will go mushy.

  • Mix with the hot tomato sauce and scatter Parmesan on top. Serve with crusty bread on the side.