RICOTTA & COURGETTE POLPETTE
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Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
49
High
Nutrition per serving
Calories840.5 kcal (42%)
Total Fat27.4 g (39%)
Carbs103.3 g (40%)
Sugars6.8 g (8%)
Protein41.1 g (82%)
Sodium662.2 mg (33%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 tspolive oil
2onions
finely chopped
1.4kgtomato passata
salt
to taste
pepper
to taste
2courgettes
medium, finely grated & excess water squeezed out
400gfresh ricotta
drained
⅔ cupparmesan grated
½ cupplain flour
or gluten-free if required
4eggs
large
6 sprigsfresh basil leaves
picked, finely chopped
320gdried spaghetti
or gluten free
Instructions
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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