I’ve been a bit sceptical of this courgetti fad. But, I’m sold. Officially. I bought this jazzy peeler at a market in Rome for 5 euros, and it turns out to be a bit of a bargain. No spiralizer needed!





1) place turkey meatballs in an oven proof dish and oven at 190 degrees c for 20 mins.

2) in a pan, fry some chopped onions until softened. Add a minced garlic clove. After a few mins add a tin of tomatoes.

3) season with black pepper and add dried basil. Cook for 5 min whilst stirring.

4) add a sploodge of tomato purée.

5) remove meatballs from oven and place in tomato sauce. Simmer with a lid on for 15-20 mins. Top up with a bit of water if needs be.

6) place meatballs on top of the courgetti and grate over Parmesan.

I didn’t miss the pasta at all. Converted.

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