You know what? Its March, and I just realised that I may actually be able to to keep my New Year’s resolution this year! (Remember my New Year Challenge? If you didn’t, here’s a Q1 reminder 😉 ) I wanted to cook and eat a little more healthily this year and I might say that thus far, I’ve been doing fairly well. I’m no health freak though but its nice to have a healthy option sometimes.
And it so happens that I really enjoy eating and cooking tomato based pastas and courgettes (zucchinis) so when I spotted this very fascinating recipe by Charlotte over at Lipglossiping, I knew I had to try it!
Interestingly, I’d always called the vegetable “courgette” because the first time I ate it was when I was in the UK and the name stuck. When I came home and tried looking for it, no one knew what I was talking about until one day, I went to the supermarket, held up a courgette and said “This! This is a courgette!” Only to be told “It says ‘zucchini'” So yeah. I prefer calling it a courgette 🙂
Charlotte had a swanky spiralizer that allows her to turn it into spaghetti looking strips. I didn’t so instead, I took a regular peeler and peeled the courgette into spirals. I couldn’t document the process because my camera ran out of battery, but essentially, I held the peeler flat, parallel to the floor and peeled it in a spiral shape, so I had wider strips. Charlotte had courgette spaghetti, while I ended up with courgette fettuccine LOL!
You can read her recipe on her blog here, and I’ve got my version below.
Basically, what we’re doing is replacing the pasta in your “pasta” dish with the courgette pasta. You can lightly blanch it in boiling water very quickly first then drain it, or you can stick it in the microwave for about 3-4 minutes (I like my veges crunchy) just to soften it then drain.
Courgette “pasta” in tomato sauce (serves 2)
- 2 courgettes cut into thin flat spirals or julienned
- 1 can of chopped or whole tomatoes
- Garlic minced
- Fresh basil leaves
- Salt and pepper to taste
Its super easy to prepare:
- Lightly blanch or microwave the sliced courgette for about 3-4 minutes
- In a pan, fry some minced garlic, then add the can of tomatoes and basil leaves.
- Use the back of a wooden spoon to mash up the tomatoes and allow it to simmer. Add salt and pepper to taste.
- You can strain the sauce or if you prefer it chunky, don’t.
- Add the sliced courgettes into the sauce and toss it. Don’t leave them in too long or it’ll get very watery and take too long to dry out by which time your vegetables will be overcooked.
- Serve hot with fresh greens, cherry tomatoes and some parmesan cheese if desired.
Told you it was super easy! You can add some bacon slices before frying the garlic or make a meat sauce if you prefer. I learnt this basic tomato sauce from a Jamie Oliver recipe and its amazingly simple. If you strain it, it comes out very smooth which is great for pizza or if you like smooth sauces. I like mine chunky so I don’t strain (also its just too much trouble LOL!)
I served mine with lots of fresh greens and cherry tomatoes and home made chicken tenders fresh from the oven. Its surprisingly filling and you don’t have the carbohydrate overload feeling that you can get with eating a lot of pasta. Of course, nothing beats downing a hearty plate of pasta and you have to like eating courgettes/zucchinis to enjoy this dish, but I do, and its an amazingly simple, fresh and healthy dish 🙂
Have you tried something like this? Do you say “courgette” or “zucchini”?
The most difficult part about preparing this dish is in getting the courgette strips. If you use a peeler or maybe a grater maybe it’ll help but I didn’t want that sort of texture. It was a bit like eating a nice hefty vegetable salad for me and I enjoyed it tremendously! Gonna make this again soon – I have extra sauce 😉
Scrumptious Saturday: One day of the week where I indulge in my other love – Food! It will feature my cooking experiments or eating and travel adventures. Yes, I will travel for good food and I’m always experimenting in the kitchen.