Vegetable spaghetti with mint and parsley

Meat, poultry and fish are all awesome but lets face it a good side dish can transform a meal. This recipe is packed with vitamins, tastes fantastic and could be enjoyed with a steak, chicken, salmon or some prawns cooked into would be amazing. Give it a try. Make a big batch so it lasts a couple of days.

Serves: 6

Prep: 8 Minutes

Cook: 8 Minutes


  • 5 large courgettes peeled with a julienne peeler
  • 2 tbsp olive oil
  • 2 red onions sliced
  • 4 cloves of garlic crushed or finely chopped
  • 500g cherry tomatoes halved
  • 100g pitted olives chopped
  • 1 tbsp of capers, drained and chopped
  • Handful each of fresh mint and fresh parsley chopped
  • Himalayan salt and freshly ground black pepper


  1. Heat a pan of olive oil and add the onions, tomatoes and garlic, stir and cook for about 3-4 minutes.
  2. Now add the olives, capers and mixed herbs and stir through.
  3. After a couple of minutes add the courgette spaghetti, season with the salt and pepper and toss all the ingredients together. Cook for about 3-4 minutes. The courgette cooks very quickly and if over cooked will just go really soggy so keep an eye on it.
  4. See how simple that was. Feel free to enjoy with anything you like or on it’s own as a little snack.