Superfast mediterranean spaghetti

Simple and speedy recipes are often the best. The key is to get big flavour here is to use ripe red baby tomatoes off the vine. This takes as long as the pasta takes to cook, which is about 12 mins (once the water has boiled).

Ingredients

  • 12 or more baby tomatoes off the vine
  • Extra virgin olive oil
  • 1 courgette, diced
  • 2 teaspoons of dried mixed herbs
  • Sea salt and cracked black pepper
  • Grated fresh Parmesan and fresh basil to serve
  • 60-100g of spaghetti

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.

Instructions

Boil the water for the spaghetti and put the spaghetti in to cook, it’sll take about 12 mins nbut you want tit ‘al dente’ (with bite).

mean time, fry the courgettes and tomatoes in a good big glug of extra virgin olive oil. Add the herbs and sea salt. Cook until the tomatoes squish out their sweet flavour.

Drain the spaghetti, without over-draining it. Add the sauce and serve with fresh Parmesan, cracked black pepper and fresh basil

Nutrition Info

Fibre and phytonutrients

This dish is high in fibre and phytonutrients, particularly lycopene and beta carotene, as well as carbohydrates to give you energy. Cooking the pasta al dente means it releases its energy more slowly than if overcooked. Adding fresh herbs to food increases the foods’ vitamin and mineral content.

Good honest nutrition

Cook at speed. Eat at leisure.

Sally

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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