Replacing pasta with courgette linguini is a clever way to reduce the calorie content of this dish, as well as adding another portion of vegetables to your daily intake.
- 4 large courgettes
- 2 tbsp olive oil
- 2 cloves garlic finely chopped
- ½ small red chilli finely chopped
- 1 tbsp capers rinsed
- 40g black olives pitted and chopped
- ½ x 400g can cannellini beans drained and rinsed
- 400g can chopped tomatoes
- 2 tbsp tomato puree
- 10g flat leaf parsley finely chopped
- Set a large pan of water on the hob to boil.
- Prepare the courgette linguini by peeling lengthways with a julienne peeler to create long thin strips then set aside.
- In a large, non-stick, deep-sided frying pan, heat the oil over a medium heat and add the garlic. Cook very gently so as not to burn or discolour the garlic.
- Add the chilli, capers and olives, cooking for one minute.
- Add the cannellini beans, chopped tomatoes and tomato purée, cook for another five minutes then take off the heat and stir through the parsley.
- Place the courgette linguini in the pan of water and boil for 30 seconds then drain.
- Put the drained courgettes into two bowls and top each with the bean and tomato sauce.