RICOTTA & COURGETTE POLPETTE

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large frypan over medium heat and cook onions for 5 minutes until soft. Add passata and reduce heat to a low simmer. Season with salt and pepper and cook, covered, for 10 minutes.

Step 2

Meanwhile, squeeze as much water out of the courgette as you can then transfer to a large bowl. Add ricotta, parmesan, flour, egg and basil and season with salt and pepper and mix well to combine. Drop spoonfuls of mixture into sauce and cook, covered, for 5 minutes until cooked through.

Step 3

Cook spaghetti according to packet instructions and drain.

Step 4

Divide spaghetti between plates and top with polpette and sauce.

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