Cour­gette Spaghetti with Meat­balls

The People's Friend Special - - HEARTWARMING STORY -


Heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6. Line a bak­ing tray with non-stick bak­ing parch­ment.

Heat the meat­balls in the pre-heated oven for 20 to 25 min­utes un­til cooked through.

Mean­while, spray a saucepan with oil. Add the gar­lic and cook for 1 minute, stir­ring. Add the cherry toma­toes and cook for 3 min­utes un­til they soften. Add the wine and bring to the boil. Re­duce the heat, add the capers and olives and sim­mer for 5 min­utes. Add the cooked meat­balls and sim­mer for 2 min­utes.

Us­ing a julienne peeler or spi­ral­izer, slice the cour­gettes into long “spaghetti” strands.

Spray a large fry­ing-pan with oil and set over a medium-high heat. Add the cour­gettes and cook, stir­ring for 1 to 2 min­utes, un­til wilted. Spoon on to two plates, top with the meat­balls and sauce and serve sprin­kled with the Parme­san.

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