Ingredients
- 3 medium courgettes
- 1 tbsp olive oil
- 100 g cherry tomatoes, halved
- 3–4 tbsp Classic Basil Pesto (see our recipe), or good shop-bought pesto
- 2 tbsp pine nuts, toasted
- 1 tbsp nutritional yeast flakes, or shavings of Parmesan (not plant-based)
- A few basil leaves
Method
- Spiralise: use a spiraliser or julienne peeler to cut the courgettes into long noodles. Pat them dry with kitchen paper.
- Cook lightly: heat the oil in a large frying pan and toss the courgetti for 1–2 minutes, just to warm through. Don't overcook, or they'll go watery. (They're also lovely raw.)
- Add the pesto: take off the heat and toss with the pesto and tomatoes.
- Serve: scatter with pine nuts, nutritional yeast and basil. Add grilled tofu, salmon or a soft-boiled egg for extra protein.
Why it's good for you: Courgettes are low in carbohydrate and calories, but rich in vitamin C, potassium and fibre. Basil, olive oil and pine nuts make a pesto full of healthy fats and protective plant compounds, and nutritional yeast adds B vitamins and a cheesy flavour. A light, summery alternative to pasta.
Good to know: Using Parmesan makes this vegetarian rather than plant-based.
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