Spiralized Zucchini Spaghetti with Fresh Tomato Sauce
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One for the fussy eaters! If you haven’t tried a spiralizer yet, they are fantastic at morphing bland veggies into fun spaghetti-like strands.
Prep Time:
20 minutes
Cook Time:
20 minutes
Serves:
4
Great For:
Kids 4+ Years
Not Suitable for Freezing
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Ingredients
For the Spaghetti:
- 4 large courgette / zucchini
- 1 clove garlic
- 2 tbsp olive oil
- a knob of butter
For the Tomato Sauce:
- 750 g fresh ripe plum tomatoes
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 tbsp basil, chopped
- 1 tsp red wine vinegar
Method
- Put the courgette /zucchini through the spiralizer to get long spaghetti style shapes.
- To make the sauce, heat a saucepan of water until boiling. Add the tomatoes and simmer for 2 minutes then refresh in cold water. Peel off the skin then chop each one into 4 pieces.
- Heat a frying pan until hot. Add the oil then onion and fry until soft. Add the garlic and fry for 30 seconds.
- Add the tomatoes and basil and heat until the tomatoes have broken down – this will take about 15 minutes. When the sauce is reduced and thick add the vinegar and seasoning.
- Heat a large wok or frying pan until hot. Add the oil, butter and garlic. Fry for a few seconds then add the courgettes. Toss over the heat for 3 – 4 minutes until just tender. Drain of any excess liquid.
- Season and spoon into a serving bowl. Spoon the sauce on top.
