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?

, 21 September 2015

(15 votes)

Courgetti spaghetti

  • 30 Mins

  • Serves: 4

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Nutritional Info
Each 417g serving contains

  • Energy

    942KJ

    225KCAL

    11%

  • Fat

    7.1g

    low

    10%

  • Saturates

    1.3g

    low

    7%

  • Sugars

    10.4g

    low

    12%

  • Salt

    0.83g

    low

    14%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 226kJ/54kcal.
Ingredients
  • 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
Method

  • 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.