Ingredients

200g/7oz cherry tomatoes 1 courgette trimmed 350g/12oz dried spaghetti 1 tbsp olive oil
1 garlic clove, peeled and crushed
1 bunch basil
2 tbsp very low fat fromage frais
6 spring onions, finely sliced Salt and black pepper

To garnish

basil

Preparation method

1 Finely chop half of the tomatoes, cut the rest in half and reserve. Coarsely great the courgette, squeeze out the excess liquid, then set aside.
2 Add the spaghetti to the pan of boiling salted water and cook according to the instructions.
4 In the meantime roughly chop the basil and place
in a bowl with the fromage frais, spring onions and chopped tomatoes. Stir
to the mix and add to the frying pan. Season.
5 Drain the cooked spaghetti and divided between 4 warmed bowls. Spoon over the courgette and tomato sauce, garnish with basil and serve at once