Name: Courgetti Tricolore - Courgette Spaghetti with Tomato, Feta & Basil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegetarian
Ingredients: 400g courgette; 100g onion (chopped); 1 tin chopped tomatoes; 75g feta cheese; 10g basil; salt to taste

Using spiral strands, ribbons or thin slices of any firm vegetable as a substitute for pasta is the perfect solution for those people looking to avoid wheat or those on a gluten free diet. It’s also a great option for anyone wanting a low calorie dish, such as on one of your fasting days if you’re following the 5:2 Diet. Not only is it a low calorie recipe but it’s also extremely tasty and very filling. The generous serving and the combination of feta cheese with the tomato and basil sauce means you can enjoy a delicious dish on your fasting day that will keep you going, all for only 200 calories. We’re definitely of the belief that just because you’re on a fast day, it doesn’t mean you can’t enjoy tasty things.

There are various ways to make your courgetti. If you have a mandoline then you can slice the courgette lengthwise and then cut the slices into thin strips. Or you could use a peeler a make your courgetti more pappardelle-like, or courgelle if you prefer. We just use a zester which works perfectly. A couple of tips for you. If you think the green-ness of your substitute pasta might cause issues either with a younger family member or just someone who’s not a fan of green spaghetti, you can always peel the green skin from your courgettes first and then they’ll be hard put to tell the courgette pasta from wheat pasta. The second thing to keep in mind is, don’t cook your courgetti for too long as otherwise it will go soggy. Think al dente.

Courgetti Tricolore – Courgette Spaghetti with Tomato, Feta & Basil

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 minutes
Yield: 2 servings 1x
Cuisine: Vegetarian

Ingredients

Scale

400g courgette
100g onion (chopped)
1 tin chopped tomatoes
75g feta cheese
10g basil
salt to taste

Instructions

First make your courgetti by cutting your courgettes into spaghetti-like strips. We use a zester, but you can also use a mandoline or a peeler to slice the courgette lengthwise and then cut the slices into thin strips.
Next boil your courgetti in a pan of unsalted water for 2 minutes. It’s important not to do them for too long as we want them crunchy, not soggy. Drain and leave in a colander to let any excess water drain off.
Put your chopped onion in a frying pan and cook until translucent. If you need to, use water instead of olive oil or butter in your pan.
When the onion is done, add the chopped tomatoes to the pan and cook for 5 to 10 minutes until the water has evaporated and the sauce thickens.
Whilst the sauce is cooking, crumble your feta and chop or tear your basil leaves.
Divide your courgetti onto two plates and add the tomato sauce on top. Finish, by sprinkling with your crumbled feta and basil. Add salt to taste, and enjoy!