As the weather gets colder, pasta becomes one of my favourite comfort foods. A steaming bowl is the perfect antidote to drab London weather. But when you’re trying to keep your calorie count down, sometimes the simplest way to manage your cravings is to find a good substitute. Using courgette instead of spaghetti still gives you that same heart-warming satisfaction while maintaining your diet. Try this simple but amazing recipe for zucchini pasta.
2 courgettes (zucchini)
Sun-dried tomato pesto
1 tin peeled tomatoes
1. Wash courgettes and slice off ends
2. Using a spiralizer (if you have one) or alternatively a simple cheese grater, slice the courgettes into thin noodle-like pieces. (With a grater it’s best to use the wide toothed side and to grate with smooth downward motions)
3. Set courgettes aside
4. Heat a frying pan to high heat and then add a generous drizzle of olive oil
5. Turn down the heat and add the crushed garlic cloves (or paste) to the pan. Do this according to taste but we’d recommend 2 cloves or about a teaspoon of paste
6. Add in 2 anchovies (again these are optional but they add both saltiness and richness to the sauce). Stir gently until the anchovies start to disintegrate
7. Add chopped black olives, capers, chilli flakes and a sprinkle of oregano
8. For an additional punch of flavour spoon in some sun-dried tomato pesto
9. Finally pour in the whole tin of peeled tomatoes and stir until your sauce has a smooth texture
10. Place the grated courgettes on a plate and generously spoon on the tomato sauce. Lightly sprinkle some grated parmesan on top to finish.
Shaleena and Roshni
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