Eat the Seasons… March

Courgette Spaghetti

Serves 2


  • 50g Sundried Tomatoes
  • Olive Oil Spray
  • 1 tsp Dried Oregano
  • 500g Large Wonky Courgettes, spiraliser to resemble spaghetti (or use a peeler to create fine strips if you don’t have a spiraliser)
  • 2 tbsp Double Cream

For the Spinach & Basil Pesto:

  • 150g Baby Spinach
  • 30g Basil Leaves
  • 1 Garlic Clove, finely grated
  • 1 tbsp Extra Virgin Olive Oil

To finish:

  • Fresh Basil Leaves
  • 2 tsp Grated Parmesan


  1. For the pesto, put all the ingredients into a jug blender or food processor, add some salt and pepper and blitz until smooth.
  2. Put the spiralised courgettes into a bowl and sprinkle generously with salt. Mix well with your hands, then leave to stand and wilt for 20 minutes.  Drain in a colander, patting the courgette firmly with kitchen paper to remove all excess water and salt.
  3. Tip the spiralised courgettes into a large pan and add the pesto and “cream”. Stir well to coat with the sauce and cook over a medium heat for 2 minutes, then fold through the sundried tomatoes.
  4. Divide the courgetti between warmed bowls and sprinkle with the fresh basil leaves, parmesan and pine nuts.


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