Courgette spaghetti met tomaat, mozzarella en pesto

Lately, I've been feeling a bit like a student again, given the way I sometimes live. I'm always on the go and rarely home. I often travel abroad for work, then come back with dinners already planned, and before I know it, weeks have gone by without me cooking. Not cooking much also means I don't keep many fresh things in the house. When I work from home and feel like lunch, there used to always be a leftover from the night before — something I'd made myself. These days I often end up with a cracker spread with peanut butter and sambal haha. Tasty enough, but it's just not quite the same.

I've also noticed that when I actually have to cook, I'm not always in the mood. Did I really just say that? I love food, and cooking has always been one of my biggest passions — but sometimes I just need a break from it. I used to never understand how people couldn't be bothered to cook, but now I totally get it. Anyway, the other day I wanted to make something — healthy, but without too much fuss. I had some mozzarella left and a handful of cherry tomatoes, but a plain caprese salad didn't feel like enough. Then it hit me — I hadn't made courgetti in ages: spaghetti made from courgette. And I realised it would pair perfectly with caprese, and voilà — this recipe was born. It's super simple, done in no time, and honestly so good! Perfect for those evenings when you can't be bothered to cook but still want something delicious and healthy. Enjoy!