Vine Roasted Tomato and Garlic Courgette Pasta
March 31, 2014 | Serves 2
- 4 Courgettes, Spiralized
- 10 Tomatoes on the Vine
- 1 Large Handful of Basil, Chopped
- 1-2 Cloves of Garlic, Minced
- 3 Tablespoons of Pine Nuts
This recipe has just a few simple ingredients- basil, tomatoes, garlic and a few pine nuts, you can’t go wrong! All of these go so perfectly together and it’s so delicious in its simplicity. Throw it together in a matter of minutes and you’ll have lunch or dinner sorted. Delicious just as it or add chicken, seafood or anything you like if you want to bulk it up!
If you need a quick lesson on courgette pasta, take a look at my guide here. Pop the tomatoes, as they are, straight into a roasting pan and roast at 220’C for about 10 minutes until they start to wrinkle and soften.
While the tomatoes are roasting, add some coconut oil to the pan and add in the garlic and pine nuts. Let them cook on their own for about a minute and then add in the courgette.
Stir it all around and let it cook for about 2-3 minutes, stirring regularly. Just before it’s done, add in the chopped basil and stir it in. Cook it for a few more seconds, just until the basil starts to wilt.
Pop the tomatoes off the vine and toss them in and serve. Enjoy!
This recipe is Gluten Free, Dairy Free, Vegan & Paleo.