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Spaghetti with courgette and cherry tomato sauce

ingredients

serves 4
200 g (7 oz) cherry tomatoes
1 courgette, trimmed
350 g (12 oz) dried spaghetti
1 tbsp olive oil
1 garlic clove, peeled and crushed
1 bunch of basil, stalks removed
2 tbsp very low fat natural fromage frais
6 spring onions, finely sliced
salt and freshly ground black pepper
basil leaves to garnish

method

1. Finely chop half of the cherry tomatoes; cut the rest in half and reserve. Coarsely grate the courgette, squeeze out the excess liquid, then set aside.

2. Add the spaghetti to a pan of boiling salted water and cook according to the packet instructions until al dente.

3. While the pasta is cooking, heat the olive oil in a large, non-stick frying pan. Add the garlic and grated courgette and cook gently for 3 - 4 minutes, stirring frequently. Add the halved cherry tomatoes and cook for 2 - 3 minutes.

4. In the meantime, roughly chop the basil and place in a bowl with the fromage frais, spring onions and chopped cherry tomatoes. Stir to mix and add to the frying pan. Season with salt and pepper and toss well.

5. Drain the cooked spaghetti and divide between 4 warmed bowls. Spoon over the courgette and tomato sauce, garnish with basil leaves and serve at once.

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