Quick and easy courgette spaghetti

All hail the spiralizer: the simple kitchen gadget that helps you sneak veggies into fussy eaters. Here, Annabel Karmel cooks up a quick, fresh courgetti dish with cherry tomatoes and herby pesto - perfect for a light lunch or dinner on summer days

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  • 4 large courgettes
  • 3 tbsp olive oil
  • 2-3 garlic cloves, crushed
  • 250g (9 oz) cherry tomatoes, halved
  • 2 tbsp fresh green pesto
  • 50g (2 oz) Parmesan cheese (or alternative vegetarian hard cheese), grated
  • Salt and black pepper


1. Put the courgettes through a spiraliser to make long spaghetti-like strands.

2. Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Add the garlic and fry for a few seconds, then add the spiralised courgettes to the pan. Toss over a high heat for 2-3 minutes, until just softening, then remove and set aside on kitchen paper.

3.Return the frying pan to the heat, add the remaining olive oil, then fry the tomatoes for 2 minutes. 

4. Season, then add the spiralised courgettes, pesto and grated parmesan. Toss until heated through and serve immediately.

Find more recipes in Annabel's new book, The Busy Mum's Cookbook.

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Last updated: about 1 year ago