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Courgette spaghetti with tomatoes and homemade pesto is a delicious and simple recipe. It's perfect for beginners to get to grips with how to make courgette spaghetti. You’ll soon be using that spiralizer like professional in no time at all!
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Courgette Spaghetti with Tomatoes and Homemade Pesto

Courgette spaghetti with tomatoes and homemade pesto is a delicious and simple recipe for beginners to get to grips with how to make courgette spaghetti and their own homemade pesto too.
Course Dinner
Cuisine Spiralizer
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2
Calories 295kcal
Author Neil

Ingredients

For the Homemade Pesto :-

  • 10 g basil leaves
  • 10 g lightly toasted pine nuts
  • 1 clove small of garlic peeled and finely chopped
  • 25 ml extra virgin olive oil
  • 10 g grated parmesan cheese

For the Courgette Spaghetti :-

  • 2 large courgettes
  • 150 g cherry tomatoes
  • 2 tablespoons olive oil
  • Freshly grated salt and pepper
  • Freshly grated parmesan cheese

Instructions

For the Homemade Pesto :-

  • If you have a food processor, blitz the basil leaves, then add the pine nuts and garlic and blitz again.
  • If you do not have a food processor, use a pestle and mortar, or sturdy bowl and the end of a rolling pin to bash the basil leaves into a pulp first, then add the pine nuts and garlic and bash them all together into a pulp. 
  • Remove the ingredients into a separate bowl, add the oil and the Parmesan cheese, mix all together.

For the Courgette Spaghetti :-

  • Choose the noodle blade of your spiralizer, insert into spiralizer and ensure the blade is locked in place and that the spiralizer is secured to the surface it is placed upon.
  • Cut the ends off the courgettes and slice each in half. Place a half of courgette between the spikes of the plastic arm and press together so the courgette is held in place.
  • Turn the hand crank slowly and the blades will shave the courgette into spaghetti noodles ready for cooking.
  • Slice cherry tomatoes in half.
  • Heat the oil in a medium sized saucepan and saute the spaghetti noodles and cherry tomatoes together over a medium heat for 3-4 minutes to soften them.
  • Stir in the pesto, season to taste with the salt and pepper and heat through until warm.
  • Serve on plates with the freshly grated Parmesan cheese sprinkled over.

Nutrition

Calories: 295kcal | Carbohydrates: 5.6g | Protein: 3.8g | Fat: 30.5g | Saturated Fat: 5.1g | Monounsaturated Fat: 20.1g | Cholesterol: 3.6mg | Sodium: 93.6mg | Fiber: 1.8g | Sugar: 2.4g | Vitamin A: 200IU | Vitamin C: 25.6mg | Calcium: 80mg | Iron: 0.5mg