As some of you may be aware I have been playing with a new spiraliser from UK Juicers. This is a great gadget for making vegetable pasta and ribbons. Using vegetables in place of pasta is a great way to not only cut your calorie intake but also to increase your fibre intake and nutrient intake. With the new year and the time of new years resolutions approaching many of us are looking for inspiration for low calorie meals that do not compromise on flavour. This dish does just that, my latest recipe comprising of courgetti, garlic, tinned tomatoes chorizo and more not only gives a pasta style dish with lower calories it also provides antibiotic qualities – garlic, anti-ageing effects – tomatoes and iron from the chorizo as well as a wealth of other vitamins and minerals.
Courgetti with Tomato, Chorizo and Olives
1 clove of garlic, chopped
1 medium red onion, chopped
100g cooking chorizo
400g tinned tomatoes, chopped
16 pitted kalamata olives (66g) sliced into 3 or 4 pieces
Sea salt and freshly ground pepper to taste.
Spiralise the courgette and set aside.
Slice the chorizo into bite sized pieces and pan fry without out as it will release oil as it cooks.
Remove the chorizo from the pan. Soak up some of the oil with a kitchen towel. Leave a little of the oil and throw in the red onion and cook for about 3 to 4 minutes then add in the garlic and cook for a few more minutes.
Add in the tinned tomatoes, salt, pepper and water then throw the chorizo back in and cook for a few minutes for the flavours to infuse.
Add the courgetti and stir in well to thoroughly coat it.
Cook for a few minutes and serve hot.