New Zealand Woman’s Weekly



SERVES 2 (1025kJ per serve)

A simple, fresh and filling take on the classic Italian pasta and pesto combinatio­n. Don’t be afraid of the spiraliser – it’s a versatile, easy-to-use bit of kit. You’ll love it, I promise, and soon you’ll be spiralisin­g all sorts of vege.

180g cherry tomatoes, halved Olive oil spray

1 tsp dried oregano

Flaky sea salt and freshly

ground black pepper

500g courgettes, spiralised

2 tbsp light single cream alternativ­e or milk


150g baby spinach

30g basil leaves

1 garlic clove, finely grated

1 tbsp extra virgin olive oil Finely grated zest of

1 lemon 2 tbsp fresh vegetable

stock or water

½ tsp freshly grated nutmeg TO SERVE

10g pine nuts

A small handful of basil

leaves, shredded

2 tsp Parmesan, grated

1 Preheat oven to fan bake 140°C. Line an oven tray with baking paper.

2 Place the cherry tomatoes, cut-side up, on the prepared tray and spray with oil. Sprinkle each tomato with a little oregano, salt and pepper. Cook on the middle shelf of the oven for 1¼ hours, then set aside to cool.

3 For the pesto, put all the ingredient­s into a jug blender or food processor, add some salt and pepper, then blitz until smooth. 4 Toast the pine nuts for the garnish in a small, dry frypan for 30 seconds, then tip onto a plate and set aside.

5 Put the spiralised courgettes into a bowl and sprinkle generously with salt. Mix well with your hands, then leave to stand and wilt for 20 minutes. Drain in a colander, patting the courgettes firmly with kitchen paper to remove all excess water and salt.

6 Tip the spiralised courgettes into a large pan and add the pesto and cream. Stir well to coat with the sauce and cook over medium heat for 2 minutes. Fold through the roasted tomatoes.

7 Divide the courgetti between warmed serving bowls and sprinkle with the basil, Parmesan and pine nuts.

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