Lean turkey and courgette pasta in a rich tomato sauce is a really easy, delicious way to get more veg into your diet, and even better if you’ve got kids who love pasta but won’t normally eat their greens! Use a julienne peeler or a spiralier to prepare the courgette, but if you don’t have either, just slice it finely with a sharp knife.
- 2tbsp olive oil
- 1 onion, diced
- 1 garlic clove, crushed
- 2tbsp freshly chopped parsley
- 350g turkey breast and thigh mince
- 690g soffritto passata
- 150g linguine
- 1 courgette
- 4tbsp grated Parmesan, optional
Heat 1tbsp olive oil in an ovenproof pan that’s suitable for the hob, add the onion and garlic, and cook for 5-6 mins. Remove from the heat and allow to cool. Stir through the parsley and mix well with the turkey mince. Form into 6 large meatballs and return to the hot pan to brown on each side.
Heat the oven to 160C, gas 4. Pour the soffritto sauce over the meatballs and bring to the boil, then season and cover. Transfer to the oven and cook for 1 hr.
Meanwhile, cook the pasta according to the pack instructions and, using a julienne peeler, peel the courgette into strands. Put the courgette strips into a colander and drain the pasta over them – the hot water will cook them through. Mix well and pour over the remaining oil. Divide between bowls and top with the meatballs, tomato sauce and cheese, if using, to serve.
If you've got a spiralizer use this instead of a julienne peeler on the courgettes and if you want to be extra healthy, cut out the linguine entirely and opt for only courgette.