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Vegetable noodles with yellow tomatoes

Name: Vegetable noodles with yellow tomatoes
Yield: 2
Ingredients: 3 Tbsp Olive oil; 2 cups Baby spinach (Main); ½ cup Flat-leaf parsley, leaves only, chopped (Main); 2 cloves Garlic, crushed; 2 Tbsp Capers, rinsed (Main); 1 Tbsp Lemon zest, grated; 1 Tbsp Lemon juice; 3 Courgettes (Main); 1 Tbsp Olive oil; 8 Yellow tomatoes (Main); 1 Tbsp Olive oil

for 2 people

Jan Bilton

Food writer and cookbook author.

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Use store-prepared pesto if you wish, thinning it with lemon juice. Spiralisers — gadgets that transform vegetables into noodles or slices — are available from most kitchenware stores.

3 Tbsp	Olive oil
2 cups	Baby spinach (Main)
½ cup	Flat-leaf parsley, leaves only, chopped (Main)
2 cloves	Garlic, crushed
2 Tbsp	Capers, rinsed (Main)
1 Tbsp	Lemon zest, grated
1 Tbsp	Lemon juice

3	Courgettes (Main)
1 Tbsp	Olive oil

8	Yellow tomatoes (Main)
1 Tbsp	Olive oil

To prepare the pesto, heat the oil in a non-stick frying pan. Add the remaining pesto ingredients, season with flaky sea salt and freshly ground black pepper and heat until the greens are wilted. Place in a blender and process until smooth. This can be prepared ahead and refrigerated. Warm slightly before using.
To prepare the noodles, spiralise or julienne the courgettes. Heat the oil and stir in the courgette noodles, cooking until crisp-tender. Season with salt and pepper to taste and combine lightly with 2-3 tablespoons of the pesto.
Meanwhile, fry the tomatoes in oil until just softened. Season.
Place the noodles in two shallow bowls. Top with the tomatoes. Great garnished with shaved parmesan and marigold leaves. Any remaining pesto can be served on the side.