Tomato Pesto with Courgette (Zucchini) Spaghetti

Oh, the joy of discovering courgette pasta! You do need to buy a special julienne peeler/cutter to create it, but it is well worth the investment. The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish, so you can eat until you are full. It makes a great lunch if you’re trying to lose weight.

The Detox Kitchen Bible

• 4 courgettes (zucchini)

• A pinch of flaked sea salt

• 8 large vine tomatoes 

• 2 handfuls of fresh basil leaves, finely chopped

• 1 tbsp olive oil

• 1 garlic clove, crushed

• Salt

• 1 tbsp toasted pine nuts, to garnish

1. Using a julienne peeler/cutter, cut the unpeeled courgettes into long, spaghetti-like strips (stop when you get to the soft seeded centre). Mix with the sea salt and set aside.

2. Bring a pan of water to the boil. Score a cross on the base of each tomato and place in the pan. Boil for 20-30 seconds, then immediately transfer to a bowl of cold water. Peel off the skin.

3. Cut the tomatoes in half and remove the seeds, then finely chop the flesh. Mix with the basil, oil, garlic and salt to taste in a non-stick saucepan.

4. Heat the tomato sauce gently for 2–3 minutes. Add the courgette spaghetti and heat for a further 1–2 minutes. Serve immediately, topped with the toasted pine nuts.

230 calories per serving. Rich in vitamins B6, C and E; folate; potassium; iron; magnesium; lycopene; fibre.