Ricotta & Courgette Polpette
Ricotta & Courgette Polpette
- July 20, 2021
- Posted by: Fitbliss
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.
Meanwhile, squeeze as much water out of the zucchini 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.
Cook spaghetti according to packet instructions and drain.
Divide spaghetti between plates and top with polpette and sauce.
Servings 2
- Amount Per Serving
- Calories 791
- % Daily Value *
- Total Fat 27.2g42%
- Saturated Fat 12.2g61%
- Total Carbohydrate 87.5g30%
- Dietary Fiber 7g29%
- Sugars 87.5g
- Protein 43.1g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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.
Meanwhile, squeeze as much water out of the zucchini 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.
Cook spaghetti according to packet instructions and drain.
Divide spaghetti between plates and top with polpette and sauce.
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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.
Meanwhile, squeeze as much water out of the zucchini 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.
Cook spaghetti according to packet instructions and drain.
Divide spaghetti between plates and top with polpette and sauce.
Servings 2
- Amount Per Serving
- Calories 791
- % Daily Value *
- Total Fat 27.2g42%
- Saturated Fat 12.2g61%
- Total Carbohydrate 87.5g30%
- Dietary Fiber 7g29%
- Sugars 87.5g
- Protein 43.1g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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.
Meanwhile, squeeze as much water out of the zucchini 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.
Cook spaghetti according to packet instructions and drain.
Divide spaghetti between plates and top with polpette and sauce.