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COURGETTE NOODLES

Light, Fresh, Satisfying
128

Spiralised courgettes work well as a pasta alternative without the carbs. A simple tomato and basil sauce keeps things light whilst adding plenty of flavour. Quick to prepare and genuinely tasty.

Serves: 2 |
 Cook Time: 15 minutes

Ingredients

  • 4 medium courgettes, spiralised into noodles
  • 400g cherry tomatoes, halved
  • 4 garlic cloves, thinly sliced
  • Large handful of fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Pinch of chilli flakes (optional)
  • 30g parmesan, grated (optional)
  • Sea salt and black pepper

Directions

  1. Spiralise courgettes into noodles. Place in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with kitchen paper.
  2. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add garlic and cook for 1 minute until fragrant but not browned.
  3. Add cherry tomatoes and cook for 5-6 minutes, stirring occasionally, until they begin to break down. Use the back of a spoon to gently squash some of the tomatoes to create a sauce.
  4. Add balsamic vinegar and chilli flakes if using. Season with salt and pepper. Cook for another 2 minutes.
  5. Add courgette noodles to the pan. Toss gently for 2-3 minutes until just tender but still with a bite. Don’t overcook or they’ll become watery.
  6. Remove from heat. Tear in fresh basil leaves and drizzle with remaining olive oil. Toss to combine.
  7. Serve immediately, topped with grated parmesan if desired.

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