LAMB MEATBALLS WITH SPAGHETTI, COURGETTE & TOMATO

INGREDIENTS | SERVES 4 | PREP 10 MINS | COOK 25 MINS

2 tbsp olive oil - 500g pack essential Waitrose - British lamb meatballs - 2 garlic cloves, sliced - 400g cherry tomatoes, halved - 200g spaghetti 2 x 250g packs courgette spaghetti - Handful basil leaves, shredded 50g parmigiano reggiano, shaved with a vegetable peeler

STEP 1

Heat ½ tbsp oil in a large frying pan and cook the meatballs over a medium-high heat for 10-12 minutes, turning regularly, until golden. Remove and set aside.

STEP 2

Discard the excess oil and wipe out the pan. Return to a medium heat with 1 tbsp oil and the garlic. Cook for 1-2 minutes until the garlic is just turning golden. Add the tomatoes; cook for 5 minutes until just soft, then stir in 3 tbsp water. Return the meatballs to the pan and simmer for 6-7 minutes, stirring occasionally, until completely cooked through with no pink meat; season.

STEP 3

Meanwhile, cook the spaghetti in a pan of boiling salted water according to pack instructions, then drain. Microwave the courgette spaghetti according to pack instructions. Toss both together with the remaining ½ tbsp oil and pile into shallow bowls. Stir the basil through the meatball mixture, then spoon over the spaghetti and scatter the parmesan shavings on top.

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