Signs of spring and warmer weather are making themselves known! So I’m getting ahead of myself here and dusting off the ol’ spiralizer to get snazzy with my courgettes (that’s zucchini, but you knew that). This dish is so simple – yet bloody satisfying. Make sure you use super fresh herbs and the ripest, sweetest cherry tomatoes you can find – that’s proven to be harder than it seems in London-town! But it’s important because they are not cooked in this dish, they will add a burst of freshness to the cooked veg and pasta and just, ya know – make your taste buds sing and all that!
- 2 large zucchini, or 3 medium
- A punnet of ripe cherry tomatoes, quartered
- 3 cloves of garlic, crushed
- Olive oil
- 1 large bunch of fresh basil, chopped
- Salt and pepper
- Linguine (spaghetti will work too)
- It’s too easy! Cook pasta according to pack directions.
- Now, spiralize your zucchini. You can do this using an actual spiralizer or get creative with your grater by grating the veg lengthwise in long strokes to get a similar effect.
- Next, heat some olive oil in a pan and add garlic. Stir for a minute then throw in the zucchini. Toss together so the zucchini is coated in the oil and garlic.
- Cook for about 8 minutes until you see the veg soften – it should smell delicious at this point!
- Add the cooked linguine to the pan. Here, add a little more oil to get everything moving together. Add in some freshly ground black pepper and salt.
- Finally, toss in the tomatoes and transfer to serving dish. Finish with the basil and another dose of pepper.