All hail the spariliser: the simple kitchen gadget for sneaking veggies into fussy eaters. Here, Annabel Karmel cooks up a quick, fresh courgetti dish with cherry tomatoes and herby pesto - perfect for a light lunch or dinner on summer days.
Find this recipe and more inside Annabel Karmel's new book; Busy Mum's Cookbook. https://www.amazon.co.uk/An...
Makes 4 portions. Prep: 4 mins Cook: 6mins
4 large courgettes
3 tbsp olive oil
2-3 garlic cloves, crushed
250g (9 oz) cherry tomatoes, halved
2 tbsp fresh green pesto
50g (2 oz) Parmesan cheese (or alternative vegetarian hard cheese), grated
salt and black pepper
1. Put the courgettes through a spiraliser to make long spaghetti-like strands.
2. Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds, then add the spiralised courgettes to the pan. Toss over a high heat for 2-3 minutes, until just softening, then remove and set aside on kitchen paper.
3.Return the frying pan to the heat, add the remaining olive oil, then fry the tomatoes for 2 minutes. Season, add the spiralised courgettes, pesto and grated Parmesan, toss until heated through and serve immediately.
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