SO EASY, SO SIMPLE and there’s something for everyone, including a good helping of the healthy green!  Don’t worry if you don’t have a fancy-pants spiralizer to make the ‘zoodles’ - – alternatively you can use a vegetable peeler and cut the strips with a knife. You can also use your favorite vegetarian meatball recipe if you wish. Serves 4

Zucchini noodles and meatballs

INGREDIENTS:     

• 500g (1 pound) lean beef mince
• 1 small brown onion, finely diced
• 1/4 cup basil leaves, finely chopped plus extra small leaves, to serve
• 1 tablespoon olive oil
• 400g (14 oz) quality Napolitana pasta sauce
• 3 medium zucchini, spiralised into zoodles (see note above)
• 1/4 cup shaved or finely grated parmesan
• Baby rocket salad, to serve
• Lemon wedges, to serve

METHOD:

1. In a large bowl combine the mince, onion and chopped basil. Season and roll into heaped tablespoon sized meatballs (makes approximately 20 balls).
2. In a large non-stick frying pan, heat the oil over medium-high heat. Cook the meatballs for 6 to 7 minutes, browning on all sides. Add the pasta sauce and simmer for 2 to 3 minutes, or until slightly reduced and heated through.
3. Add the zoodles, and toss to coat.
4. Place meatballs and zoodles into bowls, top with parmesan and basil leaves and serve with baby rocket and lemon wedges, if desired.