This recipe started life in The Times, in a selection of recipes under 300 calories by Jaqueline Whitehart. Mine is slightly different - and therefore probably over the original 158 calories - but still a really tasty alternatitve to pasta - and just as quick.It really is tasty - and you would have no idea is was pretty healthy - always a bonus!
Serves 2
3-4 courgettes
50g chorizo - thinly sliced (in my recipe I used 1 x 67g pack of prepared chorizo)
1 clove garlic - thinly sliced
1 tbsp tomato puree
250 g ripe cherry tomatoes
1 Use a vegeatable peeler to cut the courgette into ribbons. Discard the first slice as this will be mainly skin, a rotate the courgette as you reach the seeds.
2 Heat a frying pan to a medium heat - toss in the chorizo and allow to sizzle and brown. Remove the chorizo from the pan, leaving ehind the oil that has come from the chorizo.3 Add the garlic and fry until golden, make sure it does not burn. Add the tomato puree and stir for approximately 30 seconds, before adding the courgettes. Stir these for a couple of minutes.
4 Finally add the tomatoes, reduce the heat an cook slowly for about 10 minutes.
5 Serve sprinkled wit the reserved chorizo.
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