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4.86 from 7 votes

Annabel Karmel's courgette spaghetti (the best I've tried!)

A fantastic way to tempt fussy eaters with a veg packed, delicious plate of low-carb 'pasta'.
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Course: Pasta meals
Cuisine: Italian
Keyword: courgette, pasta, spaghetti
Servings: 4 bowls
Calories: 218kcal
Author: Annabel Karmel



  • 4 large courgettes
  • 3 tbsp olive oil
  • 2-3 garlic cloves crushed
  • 250 g cherry tomatoes halved
  • 2 tbsp fresh green pesto
  • 50 g Parmesan cheese or vegetarian hard cheese, grated
  • pinch salt and black pepper


  • Put the courgettes through a spiraliser to make long spaghetti-like strands.
  • Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat.
  • Add the garlic and fry for a few seconds, then add the spiralised courgettes to the pan.
  • Toss over a high heat for 2-3 minutes, until just softening, then remove and set aside on kitchen paper.
  • Return the frying pan to the heat, add the remaining olive oil, then fry the tomatoes for 2 minutes.
  • Season, add the spiralised courgettes, pesto and grated Parmesan. Season, add the spiralised courgettes, pesto and grated Parmesan. Note from Emily: I find that I don’t always need all of the parmesan and pesto, so I would recommend adding half, stirring through and then adding the rest if needed.
  • Toss until heated through and serve immediately.



Calories: 218kcal | Carbohydrates: 10g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 293mg | Potassium: 659mg | Fiber: 3g | Sugar: 7g | Vitamin A: 946IU | Vitamin C: 50mg | Calcium: 201mg | Iron: 1mg