Veggie spaghetti puttanesca - Good Food Middle East
Sneak in an extra portion of veg in the form of the courgettes in this veggie version of puttanesca. Taking 35 minutes, it’s a low-fat and low-calorie lunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
Ingredients
- 2 tbsp olive oil
- 2 onions (320g), finely chopped
- 320g courgettes, coarsely grated
- 3 large garlic cloves, crushed
- ¼-½ tsp chilli flakes (optional)
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp balsamic vinegar
- 1 tsp vegetable bouillon powder
- 8 Kalamata olives, stoned and halved lengthways
- 2 tbsp capers, drained
- 300g wholemeal spaghetti
- 15g flat-leaf parsley, finely chopped
- 40g vegetarian Italian hard cheese, finely grated
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