Courgetti with veggie meatballs
Ingredients
4 persons
- 35.27 ounces of zucchini spaghetti
- 600 grams vegetarian meatballs
- 800 grams ELVEA Diced Tomatoes
- 2 tablespoons ELVEA Doppio Concentrato
- June 1st
- 2 cloves garlic
- 1 bouillon cube
- 250 milliliters of water
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 100 grams arugula
- 100 grams Parmigiano Reggiano
Preparation
-
1
Heat one tablespoon of olive oil or butter in a large skillet and fry the balls over low heat for about 10 minutes. After frying, place the balls on a plate and clean the skillet.
-
2
Heat one tablespoon of olive oil in the same pan and sauté the finely chopped onion and garlic until they start to color.
-
3
Sauté the Elvea Double Concentrate briefly and then add the Elvea Polpa, Italian herbs, bouillon cube, water, and bay leaf. Bring to a boil and let the tomato sauce simmer over low heat for 15-20 minutes.
-
4
After simmering, add the meatballs and heat them briefly in the sauce.
-
5
Next, take a wok pan and stir-fry the zucchini spaghetti in it for 2 minutes until done.
-
6
Divide the spaghetti and tomato sauce with vegetarian meatballs among three plates. Serve the spaghetti with the arugula and garnish with Parmigiano Reggiano.
