easiest ever midweek meals ready in 30
Our week’s worth of meals for two are full of healthy goodness and ready in half an recipes ELENA SILCOCK photographs STUART OVENDEN hour or less – enjoy!
Light meatballs & spaghetti SERVES 2 PREP 10 mins COOK 20 mins EASY
2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tsp fennel seeds 250g beef mince large handful parsley, leaves chopped, stalks finely chopped
1 large courgette, peeled into ribbons all around the edge, centre grated or finely chopped 200g spaghetti ½ lemon, zested and juiced grated parmesan, to serve
1 Heat 1/2 tbsp of the olive oil in a large frying pan over a medium heat. Add the onion and soften for 5 mins, then add the garlic and fennel and cook for 2 mins longer. Tip into a bowl. Add the beef mince, parsley stalks and grated courgette to the bowl, season well, mix, and shape into 10 meatballs. Heat the remaining oil in the frying pan, add the meatballs and fry for 5-8 mins, turning occasionally, until golden brown and cooked through. Set the pan aside. 2 Bring a pan of salted water to the boil and cook the spaghetti for 1 min less than pack instructions. Using tongs, transfer the pasta to the pan of meatballs, sloshing in some of the cooking water as you go. Add the courgette ribbons to the pan and put it back over the heat. Toss the pasta and meatballs with the courgette ribbons in the pan with a ladleful of pasta water and add the lemon juice. Season well, tip into bowls and scatter over the chopped parsley leaves, lemon zest and a generous grating of parmesan. GOOD TO KNOW fibre • 2 of 5-a-day PER SERVING 726 kcals • fat 25g • saturates 6g • carbs 82g • sugars 8g • fibre 7g • protein 39g • salt 0.2g
Serve up a lighter favourite
26 BBC Good Food Middle East January 2019
