COURGETTI PUTTANESCA

For when that pasta craving hits! This clever vegetable upgrade banishes the empty carbs of pasta and fills your plate with lush vegetables while still retaining all the aromatic flavours of a traditional pasta dish.

Serves 2

:: Ingredients ::

  • 300g (10oz) baby heirloom tomatoes

  • 1 long red chilli, halved

  • 1 lemon, halved

  • 2 tablespoons extra virgin olive oil

  • ½ teaspoon sea salt flakes

  • 200g (7oz/2 cups) drained canned artichokes

  • 600g (1lb 5oz) courgettes (zucchini), spiralised or thinly sliced lengthways using a julienne peeler

  • 130g (43⁄4oz/11⁄4 cups) mixed pitted olives

  • 1 tablespoon nutritional yeast flakes

  • 6 flat-leaf parsley sprigs, leaves picked and roughly chopped

  • cracked black pepper


COURGETTI PUTTANESCA

Method

  1. Preheat the oven to 180°C/350°F/Gas 4.

  2. Place the tomatoes, chilli and lemon on a large baking sheet and drizzle with the olive oil.

  3. Season with the salt and pepper, then cook for 15–20 minutes or until the tomatoes are blistered and soft.

  4. Add the artichokes, courgettes and olives to the sheet, toss to combine and return to the oven for 3 minutes to warm through.

  5. Sprinkle over the nutritional yeast and parsley and toss to combine, then serve.

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