Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Silky courgette noodles in a tomato cream sauce — Italy.
Equipment: Saucepan; frying pan; spiraliser
Measures and names
Ingredients
- 3 courgettes (zucchini), spiralised
- 1 onion
- 2 garlic cloves
- 1 x 400g tin chopped tomatoes
- 100 g mascarpone
- 40 g parmesan and fresh basil
- 1 tbsp olive oil
- Salt and black pepper
Method
- Heat the oil and cook the onion for 5 minutes. Add the garlic for 1 minute, then the tomatoes.
- Simmer for 10 minutes, until thickened, and season.
- Stir in the mascarpone and most of the parmesan until the sauce turns silky and pale.
- Toss the courgetti in a dry hot pan for 1–2 minutes to soften, then tip out any liquid so the sauce isn't watered down.
- Fold the courgetti through the sauce, scatter with basil and the remaining parmesan, and serve at once.
Swaps and tips
Mascarpone makes the sauce luxuriously creamy. Courgetti replaces pasta to keep it low-carb.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 17 g | 23 g | 7 g | 35 g | 491 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
