Italian stuffed courgettes
Pack courgettes with pine nuts, sundried tomatoes, breadcrumbs and herbs then oven bake for a healthy veggie main
More veg, less meat summer Bolognese
Serves 4
Easy
Prep:
Cook:
Hide peas and courgettes in this Italian favourite to up your vegetable intake - great for kids when served with pasta
Skip to ingredients
- 2 tbsp olive oil
- 2 onionsfinely chopped
- 3 carrotsfinely chopped
- 4 celerysticks, finely chopped
- 2 courgettescut into small cubes
- 4 garlic clovesfinely chopped
- 250g pack beef mince
- 1 heaped tbsp tomato purée
- 400g can chopped tomato
- 400g fettuccine
- 200g peafrozen or fresh
- handful parsleyroughly chopped
Nutrition: per serving
- kcal474low
- fat16g
- saturates4g
- carbs58g
- sugars14g
- fibre8g
- protein25g
- salt0.3glow
Method
step 1
Heat the oil in large deep frying pan. Add the onions, carrots, celery, courgettes and garlic. Cook for about 10 mins or until soft, adding a few splashes of water if the mixture begins to stick. Turn up the heat and add the mince. Fry for a few mins more, breaking up the mince with the back of a spoon. Stir in tomato purée, pour over the chopped tomatoes and add a can of water. Simmer for 15 mins until the sauce is thick, then season.
step 2
Meanwhile, cook the fettuccine following pack instructions.
step 3
Tip the peas into the sauce and simmer for 2 mins more until tender. Stir through the drained pasta and parsley, then serve.
