Courgette pasta with prawns

A very quick and easy recipe with courgettes instead of pasta. In recent years this has become increasingly popular because it tastes as good as pasta, but is much lower in carbohydrates. It is best to slice the zuchinni, as it is also sometimes called, with a special spiralizer (spiral cutter) but if you don’t have one you can use a julienne cutter. You can buy ready-cut courgette in some supermarkets, but it is better to make it fresh.


  • 5 tablespoons of olive oil

  • 4 cloves garlic

  • 2 courgettes

  • Salt

  • Fresh pepper

  • 12 organic jumbo prawns, peeled and deveined

  • Punnet of cherry tomatoes

  • Handful of basil

  • 15 grams pine nuts


  1. Preheat the oven to 175 degrees. Mix 2 tablespoons of olive oil with 2 cloves of garlic, pepper and salt in a bowl. Put the tomatoes in a baking dish and toss in the olive oil mixture. Mix well together so that the tomatoes are well coated with the oil. Place in the oven for about 20 minutes. You can tell that the tomatoes are ready when the skin begins to loosen.

  2. Meanwhile, make the pesto by pureeing the basil with two cloves of garlic, the pine nuts, olive oil, salt and pepper.

  3. Wash the courgettes and cut them widthways in half. Make spaghetti strips with your spiralizer or a julienne cutter.

  4. Season the prawns with salt and pepper.

  5. Heat two tablespoons of olive oil in a large frying pan and fry the prawns until cooked. Remove from the pan and set aside.

  6. Briefly fry the courgette pasta in same pan. Stir in the pesto. Add the prawns and briefly fry everything together.

  7. Serve with the tomatoes on top. You can also use the oil in which the tomatoes have cooked for extra flavour.

Bon appetit!