Super fast, super tasty and super low cal. This veggie-packed take on a traditional pasta dish ticks all the boxes.
Serves 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
20 grape perino, cherry or baby plum tomatoes
2 tsp olive oil
1 clove of garlic, roughly chopped
2 tbsp balsamic vinegar
2 large courgettes, spiralised
4 tbsp basil pesto
2 tbsp pine nuts
Method
Cut half of the tomatoes in half and leave the rest whole. Put them in a small bowl with the olive oil, garlic and balsamic vinegar.
Toast the pine nuts lightly in a frying pan over medium-high heat. Do not add oil. Keep a close eye on them and as soon as they start to colour, turn the heat off and remove the pine nuts from the pan and set aside.
Tip the tomato mixture into the frying pan and cook it for 5 minutes or so, until the tomatoes start to split and the balsamic thickens. Turn the heat off.
Pour boiling water over the courgetti and blanch for 30 seconds. Strain thoroughly and then stir the pesto gently into the courgetti.
Divide the courgetti into two shallow bowls and top with the balsamic tomates. Sprinkle the pine nuts over the top and serve.
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