Sausage meatballs with spaghetti and zoodles
- 160g angel hair pasta
- 400g courgette zoodles (noodles) (see tips)
- 160g carrot zoodles (noodles) (see tips)
- 2 x 400g cans no-added-salt chopped tomatoes
- 2 cloves garlic, crushed
- 6 lean Italian sausages (aim for less than 10 per cent fat)
- olive oil spray
- cracked black pepper
- 6 bocconcini, drained on paper towels, torn
- ¹/³ cup fresh basil
1 Preheat oven to 180°C. In a large pan of boiling water, cook pasta following packet directions until al dente. Drain.
2 Grease a large 26 x 34 x 7cm heavy baking dish. Place pasta and zoodles in the dish. Spoon over combined tomatoes and garlic.
3 Squeeze meat from sausage casings into small meatballs and add to zoodles. Spray with olive oil and season with cracked black pepper. Bake for 15-20 minutes.
4 Add torn bocconcini to dish. Place dish under a preheated grill and cook for 5-10 minutes, or until golden and bubbling. Scatter with fresh basil to serve.
Nutrition Info (per serve)
Total fat 15g
Saturated fat 7g
Dietary fibre 4g
Make it gluten free: Use gluten-free pasta and check sausages are gluten free.
You can find prepared courgette and carrot noodles in the fresh salad section of the supermarket.
Boost the fibre content by using wholemeal spaghetti.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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