Spiralized Courgettes, Whole-Wheat Spaghetti with Coriander and Pistachio Pesto

courtettes-with-pasta-and-pestoRecently I caved in and bought a spiralizer, with different graters and julienne peelers already in my kitchen, I really didn’t think I needed another gadget. It was my daughter who really wanted one and I have to say, do love using it. You can use a julienne peeler to make ribbons too, but you wont get that spaghetti look.
With some home-made coriander and pistachio pesto and oven dried tomatoes in the fridge, and using a spiralizer, it didn’t take long to put this tasty lunch together. A plate full of courgettes simple wouldn’t do (need a little carb), so cooked a smaller serving of whole wheat spaghetti to add to the dish.

courgettes-2You could try the same recipe with basil pesto if liked or any other favorite pesto. Leave out the whole-wheat pasta and add more courgette if you want to cut more calories. When tossing all the ingredients together in a warm pan, added some chilli flakes for a spicy kick and finally, a grating of parmesan cheese when serving. Pretty easy, fast, healthy and delicious.

courtettes-with-pasta-and-pesto

Spiralized Courgettes, Whole-Wheat Spaghetti with Coriander and Pistachio Pesto

(Serves 4)

Ingredients:

110g whole-wheat spaghetti
700g small courgettes
1 tablespoon olive oil or use the olive oil from the jar of dried tomatoes
4 to 6 tablespoons pesto
110g oven dried tomatoes in olive oil, drained and chopped
1/2 teaspoon chilli flakes
to serve, freshly grated parasmen cheese

How to make:

Cook the spaghetti in boiling salted water following packet instructions. Meanwhile, push the courgettes through a spiralizer and set aside. Or use a julienne peeler.
Once the pasta has cooked, drain through a colander.

Set a large sauté pan over medium heat and add the olive oil. Throw in the courgettes  and cook for about a minute, just enough to soften ever so slightly.
Turn off the heat, add the pesto, dried tomatoes, chilli flakes and cooked spaghetti to the sauté pan. Toss all the ingredients together until the courgettes and spaghetti  are lightly coated with pesto, check seasoning and add salt if necessary. Serve immediately with some freshly grated parmesan cheese.

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4 Comments

    • Moya says:

      Yes I know what you mean about the waste Sandra, the middle part which they never show on the packaging. But you could slice it thinly and add to the rest of the dish… or if you were using carrots, throw the ends into a juicer.

  1. Glenda says:

    Moya, it sure looks good but I am not convinced I would use one. I am not a big fan of zucchini or pumpkin which are the two vegetables I see most people use.

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