Courgetti with Cherry Tomatoes and Spinach
A perfect midweek meal.
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
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.