Pesto Courgetti with Panned Tomatoes and Grated Cheese

This recipe makes for a quick courgetti “pasta”. We used a Chinese slicer for the noodles, which makes them feel authentic and really speeds up the process. If your kids aren’t into basil pesto, try a gentler tomato pesto instead.

Preparation time: 10 mins

Cooking time: 10 mins

Serves: 2


  1. Melt the butter in a pan and fry the tomatoes for a few minutes until soft and gooey.
  2. Add the courgette noodles to the pan and fry until soft.
  3. Take the pan off the heat and stir in the pesto. Add a little olive oil if you need it to coat the courgette noodles better.
  4. Stir through the crème fraîche for a creamy dish – not necessary, but delicious.
  5. Finally stir through a handful of grated cheese and spoon the courgetti into bowls.
  6. Top with the remaining grated cheese, and serve.
< Back to recipes


  • 2 tablespoons butter
  • 250g (9 oz) Rosa tomatoes, halved
  • 4 large courgettes (zucchinis), sliced thinly into noodles (or as you prefer)
  • 6 tablespoons basil pesto
  • a drizzle of olive oil
  • 3 tablespoons crème fraîche or cream cheese (optional)
  • 2 handfuls of grated Cheddar cheese or mozzarella