Low-carb courgette noodles with cherry tomatoes and Parmesan

Using a spiraliser or vegetable peeler, slice 2 medium courgettes into long noodles and set aside.

Heat 2 tbsp olive oil in a large frying pan over a medium heat.

Add 3 garlic cloves, minced, and cook for about 30 seconds until fragrant, taking care not to let them brown.

Add 250g halved cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until they soften and just start to burst.

Add the courgette noodles to the pan, toss gently and cook for 2–3 minutes, stirring constantly, until just tender.

Remove the pan from the heat and stir in 50g grated Parmesan and a handful of chopped fresh basil, stirring until the cheese melts and coats the noodles.

Season with salt and freshly ground black pepper to taste, toss gently and serve straight away with extra Parmesan, if you like.