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Courgette & mint spaghetti with baby mozzarella
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250g wholewheat spaghetti
2 tbsp olive oil
1 large courgette, quartered lengthways and cut into 1cm pieces
25g toasted pine nuts
2 cloves garlic, crushed
2 tbsp Parmigiano Reggiano
½ x 25g pack mint, leaves only, finely chopped
100g Italian mozzarella cherries, drained and halved
1. Cook the spaghetti according to the pack instructions.
2. Meanwhile, heat 1 tbsp of the oil in a large frying pan and sauté the courgette with some seasoning for 3 minutes over a high heat. Add the pine nuts and garlic, cook for a further minute, then turn off the heat.
3. Drain the pasta well, then add it to the frying pan. Add the remaining olive oil, Parmigiano Reggiano and mint. Season, then toss until well mixed. Fold in the mozzarella balls and serve immediately.
Cook’s tip Try this with other seasonal vegetables such as leeks, squash or mushrooms, or a combination of all three.
Typical values per serving:
1 of your 5 a day; source of protein.
This recipe was first published in January 2020.