Ingredients
Method
1.Make the courgette noodles with a special tool if you have one; or use a sharp vegetable peeler to peel away thick lengths of courgette, then stack the slices together and cut them into thirds lengthwise.
2.Heat a frying pan on medium heat, add olive oil and onion and sauté for 2-3 minutes until just softened. Add the pine nuts and stir to toast lightly. Add tomatoes and stir to cook for 2-3 minutes until they start to collapse.
3.Turn the pan up to a high heat, add the courgette noodles, fresh herbs and lemon juice and toss together. Cook quickly for just a couple of minutes until the flavours are mixed through and the noodles start to soften.
4.Sprinkle over the parmesan, lightly toss then serve immediately.
Note
- Serves 4 as a side or 2 as a main. – Courgette noodles can be stored on a damp paper towel in a covered dish in the fridge for 3-4 days. – Try to use New Zealand-grown pine nuts as they are generally more nutritious than imported varieties.
