Published on 14th October 2016
COURGETTI WITH CHERRY TOMATOES AND SPINACH
NOTE: This recipe requires a spiralizer, or alternatively you can buy ready-made courgetti from large supermarkets.
- 200g cherry tomatoes
- 1tsp extra virgin olive oil
- 2 cloves of garlic, finely chopped
- 150ml Eisberg Alcohol-Free Sauvignon Blanc
- Pinch of black pepper
- 500g courgettes
- 75g spinach leaves, washed
- A handful of fresh basil leaves, torn
- 1tbs parmesan shavings
- Half a tomato and garlic flatbread to serve
- Wash and trim the ends off the courgettes then spiralize them.
- Heat the flatbread in the oven according to the pack instructions.
- In a large pan, cook the whole cherry tomatoes in the oil for a few minutes, then add the garlic and cook for a further minute taking care not to burn it. Pour in the Eisberg Alcohol-Free Sauvignon Blanc, season with pepper and simmer for 2 minutes. Add the courgetti, stir gently and cook for just 30-45 seconds.
- Add spinach to the pan and stir until just wilted.
- Serve in warmed bowls. Scatter over the basil leaves and parmesan shavings and serve with the warm bread on the side.
Recipe courtesy of Eisberg.
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