Spring spaghetti with chicken meatballs
- 100g wholegrain spaghetti
- 2 courgetteszucchini, summer squashX, julienned or spiralised
- 2 spring onions, chopped
- 2 cloves garlic, chopped
- 300g chicken mince
- 1 teaspoon tuscan seasoning
- 1 carrot, grated
- 400g can chopped tomatoes
- 1 teaspoon balsamic vinegar
- 1 teaspoon brown sugarlight brown cane sugarX
- 2 cups rocketarugulaX
- 2 tablespoons parmesan
- fresh parsley, to garnish
1 Cook spaghetti according to packet instructions. In the last 2 minutes of cooking, add courgettes. Drain, reserving ½ cup pasta water.
2 Meanwhile, make meatballs and sauce. Into a bowl, place half of the spring onions and half of the garlic with chicken mince, tuscan seasoning and carrot. Form into small balls.
3 Spray a pan with oil and set over a medium-high heat. Add meatballs to pan and cook, turning, for 5 minutes, until browned. Add remaining garlic and spring onion, chopped tomatoes, balsamic vinegar and brown sugar to pan along with reserved pasta water and rocket. Turn heat down and simmer, stirring gently from time to time, for 8-10 minutes, until meatballs are cooked through.
4 Serve meatballs and sauce with courgettes and spaghetti, garnished with parmesan, parsley and black pepper.
Make it gluten free: Use gluten-free spaghetti and check seasoning is gluten free.
Make it vegan: Replace the chicken mince with Fry’s Meat Free Mince. Use Angelfood parmesan alternative.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 12g
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