Courgetti with Herb Pesto

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Instead of pasta, courgette spaghetti goes on the plate: they’re quickly made with a spiraliser and need just three minutes in the pan.

They’re served with a fresh pesto of basil, parsley, parmesan and olive oil and colourful cherry tomatoes. A light summer meal is on the table in 25 minutes.

Courgetti with Herb Pesto

Courgette spaghetti with basil and parsley pesto and cherry tomatoes.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Instructions Notes

Ingredients
  

For the pesto
  • 1 bunch basil fresh
  • 4 sprigs parsley fresh
  • 50 g Parmesan in one piece
  • 75 ml olive oil
  • salt to taste
  • pepper to taste
For the courgetti
  • 600 g courgette approx. 2–3
  • 150 g cherry tomatoes red and yellow

Equipment

  • 1 spiralizer
  • 1 blender or hand blender
  • 1 grater
  • 1 frying pan

Instructions
 

  1. Wash the basil and parsley and pick the leaves. Set a few basil leaves aside for garnish.
  2. Grate the parmesan.
  3. Blend the herbs, parmesan and olive oil into a creamy pesto. Season with salt and pepper.
  4. Wash the courgettes and cut them into thin spaghetti with the spiraliser. Wash and halve the cherry tomatoes.
  5. Warm about 2 tbsp pesto in a pan. Add the courgetti and cook for about 3 minutes, turning carefully.
  6. Add the remaining pesto and the cherry tomatoes, toss gently and season to taste.
  7. Serve garnished with the reserved basil leaves.

Notes

The nutritional values are rough estimates for 1 of 4 servings. The original recipe gives approx. 250 kcal per serving.

Nutrition

PER SERVING
Calories 237 kcal
Protein 6.9 g
Carbohydrates 4.7 g
Fat 21.3 g
of which sugars 4.0 g
Saturated fat 4.9 g
Fibre 2.4 g
Salt 0.70 g

Nutritional values are estimates. Actual values may vary depending on the ingredients used.

Dietary information

  • High histamine
  • Vegetarian
  • Gluten-free
  • Lactose-free
  • FODMAP: moderate
  • Anti-inflammatory ingredients

Allergens: milk

Also contains: tyramine, nightshades

Critical with histamine intolerance: Parmesan, cherry tomatoes

In small amounts (moderate histamine): pepper

Based on the ingredients, without guarantee – not a substitute for medical or dietary advice.

Tips & Notes

Al dente: Cook the courgettes only briefly, otherwise they go soft and release a lot of water.

Without a spiraliser: Use a vegetable peeler to cut the courgettes into wide ribbons.

Garlic: If you tolerate garlic well, you can blend 1 finely chopped clove with the herbs, as in the original recipe.

Leftover pesto: Store any remaining pesto in a screw-top jar covered with a little oil and use within a few days.

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