Zucchini Spaghetti with Fennel and Lamb Ragu

Nutrition per serving

Calories541 kcal
Protein26.1 g
Carbs22.7 g
Fats40.3 g
Saturated Fat13.6 g
Monounsaturated Fat18.8 g
Polyunsaturated Fat3.5 g
Sugars14.8 g
Fiber8.5 g
Sodium518 mg


Black Olives
Fresh Rosemary
fennel, bulb
Chopped Tomatoes (canned)
Courgette (Zucchini)
Olive Oil
Lamb, ground
1. Peel/finely dice the garlic.

2. Finely chop the olives.

3. Cut off the stalks and fronds from the fennel. Chop of the root from the bottom and discard. Very thinly slice the fennel widthways.

4. To prepare the zucchini spaghetti, slice each end off of the zucchini. Either use a special spiral vegetable cutter to cut spirals, or use a vegetable peeler (pass the peeler down one lengthwise side of the zucchini, only catching a thin portion of the zucchini, no thicker than 1/2 inch. When you approach the seeds, turn the zucchini and start slicing the other side).

Cooking instructions
1. Cook the zucchini spaghetti in boiling water over the hob for 5-8 minutes. Drain and set aside.

2. Cook the garlic and rosemary in ½ a tbsp of oil in a frying pan over medium heat for about a minute. Add the fennel and a pinch of salt and continue to cook for about 3 minutes until softened.

3. Add the mince and break up the meat with a wooden spoon, then add the olives and cook until the mince is no longer pink. Stir in the tinned tomatoes with a pinch of salt and pepper. Bring to a gentle boil, lower heat to low and simmer for about 6-8 minutes until slightly thickened. Add a little water if too thick.

4. Add the drained zucchini spaghetti to the sauce and stir to coat.