Pasta is usually a mainstay in our weeknight meals when I'm at work as it makes for such quick and easy meals so I've been experimenting with courgetti or courgette pasta as an alternative and this one is delicious with hearty meatballs and a quick homemade sauce.
I used Tesco Finest Beef Meatballs here as this was mid-week and they are absolutely fine but obviously if making the meatballs from scratch, the calorie count will go up or down accordingly. I also added a luxurious 10g Grana Padano grated over the top of the finished meal too, which you could leave out if you don't have the spare calories left / this would shed X calories.
The below serves two with each portion coming in at around 464 calories and this can all be cooked in the one pan too which saves on the washing up.
|Courgetti with Meatballs|
- 2 100g courgettes
- 1 white onion
- 1 green pepper
- 200g fresh tomatoes
- 1 garlic clove
- 1 red chilli
- 10g coconut oil
- 1 tsp dried oregano
- 1 tbsp tomato puree
- 12 meatballs (I used Tesco Finest Beef Meatballs)
- 20g Grana Padano
Firstly use a spiraliser to make the courgetti - I have a Linea one from House of Fraser and use the middle setting for this which makes more of a tagliatelle shaped courgetti. If you don't have a spiraliser, no problem, use a vegetable peeler and make thin ribbons of pasta instead. Now set aside.
Add the coconut oil to the pan and place on a gentle heat.
Now peel and crush the garlic and dice the white onion and add to the pan. Slice the chilli and also add to the pan.
While these are softening, chop the green peppers and tomatoes which will make the basis of your sauce and set aside for the minute.
Now add the meatballs to be pan and allow to brown on each side, turning them with a wooden spoon or spatula. Once they are lightly browned, add the tomatoes and peppers, tomato puree, paprika and oregano and give a good stir.
Cook gently for twenty minutes which will allow for lovely, tender meatballs and add the courgetti for 1-2 minutes at the end.