Gluten-free spirals with chicken meatballs

This fresh and flavoursome gluten-free pasta dish will transport you right to Tuscany - just add sunshine!

Serves: 2

Time to make: 30 mins

Ingredients

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100g gluten-free spirals

2 zucchini/ courgettezucchiniXszucchini, summer squashX, julienned or spiralised

2 spring onions, chopped

2 cloves garlic, chopped

250g chicken mince

1 teaspoon gluten-free Tuscan seasoning

1 carrot, grated

400g can chopped tomatoes

1 teaspoon balsamic vinegar

1 teaspoon brown sugarlight brown cane sugarX

2 cups rocketarugulaX

2 tablespoons parmesan

Fresh parsley, to garnish

Instructions

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1 Cook spirals according to packet instructions. In the last 2 minutes of cooking, add zucchini. Drain, reserving ½ cup cooking water.

2 Meanwhile, make meatballs and sauce. Into a bowl, place half of the spring onions and half of the garlic with chicken mince, Tuscan seasoning and carrot. Form into small balls.

3 Spray a pan with oil and set over a medium-high heat. Add meatballs to pan and cook, turning, for 5 minutes, until browned. Add remaining garlic and spring onion, chopped tomatoes, balsamic vinegar and brown sugar to pan along with reserved pasta water and rocket. Reduce heat and simmer, gently stirring occasionally, for 8-10 minutes, until meatballs are cooked through.

4 Serve meatballs and sauce with zucchini and spaghetti, garnished with parmesan, parsley and black pepper.

Nutrition Info (per serve)

Calories 575 cal

Kilojoules 2400 kJ

Protein 44 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 58 g

Sugar 18 g

Dietary fibre 13 g

Sodium 486 mg

Calcium 407 mg

Iron 5.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.