Sundried Tomato Courgetti
Serves 2
If you are trying to cut down on wheat, are cutting out gluten, are on a low GI diet or just want a healthier alternative to pasta you will love this recipe. It is full of flavour and will be a hit with the whole family.
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  1. 1 Jar (280g) sundried tomatoes
  2. 4 courgettes
  3. 6 spring onions
  4. 100g green olives (without stones)
  5. 1 pointed sweet pepper
  6. 1 clove garlic
  7. 1 red chilli
  8. 2 tsp. oregano
  9. Handful of fresh basil leaves roughly chopped
  10. 1 tbsp. olive oil
  11. salt and pepper to taste
  1. Prepare the courgettes using a spiralizer or julienne peeler.
  2. Drain the sundried tomatoes.
  3. In a food processor blend the tomatoes, chilli and garlic until you have a paste.
  4. Finely chop the spring onions.
  5. Chop the sweet pepper and halve the olives.
  6. In a large frying pan or wok, heat the oil and add the tomato paste and cook for a minute on medium heat.
  7. Add the spring onions, olives, peppers and oregano and cook for a further 30 seconds stirring continuously.
  8. Add the courgette and mix until it's well coated with the sauce.
  9. Cook for about 4 minutes stirring occasionally. You still want the courgette to have a bit of bite.
  10. Season with salt and pepper.
  11. Remove from heat and stir in the basil.
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