Pesto Courgetti With Balsamic Tomatoes |
Favourites 49

Prep Time: 5 Minutes | Cooking Time: 15 Mintues

Serves 1

If you're still loving courgetti, try this easy recipe for a light dish burtsting with fresh flavour. Plus, you've probably got most of the ingredients to hand.


  • 8 baby plum tomatoes, 4 halved and 4 left whole
  • 1 tsp of olive oil
  • ½ garlic clove, crushed
  • 1 tbsp of balsamic vinegar
  • 1 large courgette, cut into spaghetti with a spiralizer or very thinly shredded into noodles
  • 2 tbsps of fresh vegetarian pesto
  • 1 tbsp of pine nuts, toasted
  • Salt and freshly ground black pepper


  1. Toss the tomatoes (halved and whole) with the oil, garlic and balsamic vinegar and some seasoning.
  2. Tip them into a frying pan and cook for 5 minutes, until the whole tomatoes start to burst and are coated in the balsamic vinegar.
  3. Place the courgette ‘spaghetti’ in a heatproof bowl, pour a kettle of just-boiled water over the courgette and leave for 30 seconds.
  4. Drain well, toss with the pesto and season generously. Add the tomatoes and toasted pine nuts to serve.

Recipe courtesy of Olive: 100 of the Very Best Quick Healthy Meals (Orion Books, £8.99)

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