Courgettini with basil pesto and Mediterranean veg

Courgettes are coming to the end of their season right now so I am using some to make some courgettini, a great low carb substitute for pasta.  If you do not have a spiraliser, you can buy courgettini in your local supermarket.  I am also using some basil that we have grown to make a basil pesto - I love the amazing smell of basil. Please see The 40plusandalliswell guide to growing herbs

I love Mediterranean roasted veg too - you can either roast your own or use some frozen.  

Courgettini with basil pesto and Mediterranean veg

Serves 2

You will need

2 medium or large courgette
Roasted Mediterranean veg (½ red onion, cut into two, ½ red pepper, cut into two, ½ aubergine, cut into wedges - spray with olive oil spray and roast for around 30 minutes at 200 degrees) - alternatively use defrosted frozen Mediterranean veg.

For the basil pesto
25g basil leaves
1 garlic clove crushed
½ tsp salt
1 tbsp lemon juice
50g mixed nuts
3 tbsp nutritional yeast

Whiz the ingredients for the pesto together in a high speed blender. Place the cougettini in a saucepan and cover with water.  Bring to the boil and boil for 2-3 minutes. Drain well then stir in the pesto and roasted veg (chop into smaller pieces, if you wish). Heat through and serve.


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