I have been creating so many healthy dessert recipes recently that I have been unconsciously neglecting any form of main meal; breakfast, lunch or dinner. So I thought that I would rectify this. Particularly as so many of my friends in the last couple of weeks have been asking me to come up with a quick and healthy recipe that they can whip up every week or whenever they haven’t really had time to prepare anything. This meal replicates a common favourite (spaghetti) with a modern and healthy twist. It is packed with nutrients and perfect for any occasion. Zucchini pasta (courgetti) with tomato, olive and basil sauce.
Zucchini Pasta Recipe
- 1 small chilli (pick your favourite)
- 1 pinch of pink Himalayan salt
- 10 randomly sized tomatoes
- ¼ tsp. of dried basil
- ½ tsp. of soy sauce
- 1 tsp. of coconut oil
- ½ tsp. of turmeric
- 1 pinch of pepper
- 1 red pepper
- 1 zucchini
- 5 olives
- Remove the core and stem from your red pepper and cut into randomly sized cubes.
- Now chop up your fresh tomatoes in the same fashion.
- Remove the stone from your olives (they can be green or black) and chop randomly.
- Chop up your chosen chilli (pick an appropriate chilli according to how hot you like your food, for this dish I would recommend something towards the milder end) as finely as you can.
- In a small pan melt 1 tsp of coconut oil on a medium to low heat.
- Add your chilli, then add all your chopped up veg.
- Now add; salt, pepper, turmeric, basil and soy sauce, then cover with a lid and leave to simmer for 10 minutes, stirring occasionally.
- Whilst the sauce is cooking we can spiralize our zucchini.
- Get a large plastic or ceramic bowl and spiralize your zucchini into it.
- Now take a sharp knife and cut though the centre of the zucchini just twice in a cross shape. I have found that this creates pasta of an appropriate length. If you don't cut the zucchini your pasta will be ridiculously long, if you cut too much you might as well just grate it.
- Split your zucchini into two bowls, now take your sauce off the heat and pour straight over your pasta and serve.
This dish works wonderfully in both the summer and the winter. The raw zucchini is light and refreshing whilst the tomato sauce is warm, rich and deliciously herby. This recipe takes just 15 minutes to make from start to finish, so whip it up anytime for a quick healthy lunch or dinner that is sure to wow your friends and family.
The zucchini, tomatoes and chilli used in this dish were all grown in my friends garden. Hannah and her mum kindly gave me a tour of their extensive fruit and veg gardens and sent me home with bags and bags of home grown goodies. Overwhelmed by their generosity I found myself feeling that a few thank yous were simply not enough. Creating this delicious little recipe is my way of showing my appreciation to both Hannah and her mum. If you don’t follow Hannah Darvas already on Instagram go check her out. Hannah is a very talented health blogger and I am sure you will love her account.