Prep Time:15 mins
Cook Time:10 mins
This is such a speedy, super tasty and healthy meal to make. Full of delicious, fresh ingredients, the tomatoes give it a lovely sweetness. I serve ours with a generous drizzle of my simple wild garlic pesto drizzled over the top. Really simple & really yummy.
- 3 small courgettes
- 25 small vine tomatoes (we use vittoria/cherry/little pomodoro)
- 2 Tbs olive oil
- salt & pepper
- wild garlic pesto
- wild garlic flowers to sprinkle over the top
Make your courgettie spaghetti by using a spiraliser; chop all the tomatoes in half. I grind a load of pepper and himalayan salt on the tomatoes as soon as they are chopped up.
It only takes a few minutes to cook so make sure you have done all your prep before you turn the heat on under the pan.
If you need to make the wild garlic pesto do that now too. (It is basically 3 huge handfuls of fresh basil leaves and about 6 glugs of olive oil in the liquidiser and blizt!)
Into a heavy based pan add 2 Tbs of olive oil. Put on a really low flame/heat and allow the oil to slowly heat up.
Once it's warm add the courgettie spaghetti you have made. Stir it in so that all the courgettie spaghetti is coated, turn up the heat, dump all the tomatoes in with their salt and pepper. Cover with a lid and leave to cook on a high heat for about 3-4 minutes.
Serve straight into the bowls, add the wild garlic pesto to the top of the servings. You can see from the photo I love to sprinkle some of the wild garlic flowers over the top - they are so pretty and give lovely little bursts of subtle wild garlic flavour.
I make the wild garlic pesto before I start preparing the courgettie spaghetti.
A few people have messaged me to ask how to spiralise - we use a simple hand-held spiraliser you can see it here.