Courgette Spaghetti with Meatballs
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.