Recipes
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?
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?
(20 votes)
Cook: 30 Mins
Serves: 4
Price: 63p per serving
Nutritional Information
Each 417g serving contains
Energy
942kj
225kcal
942kj
225kcal
11%
Fat
7.1g
7.1g
Low
10%
10%
Saturates
1.3g
1.3g
Low
7%
7%
Sugars
10.4g
10.4g
Low
12%
12%
Salt
0.83g
0.83g
Low
14%
14%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
226kj/54kcal
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
1
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.
2
Add the chillies (if using) and stir through. Add the tomatoes and balsamic vinegar. Bring to a simmer.
3
Partially cover the pan and simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
4
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.
5
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.
6
Mix with the hot tomato sauce and scatter Parmesan on top. Serve with crusty bread on the side.