Serves 4

 

Ingredients 

250g wholemeal or gluten-free spaghetti  

2 tablespoons extra virgin olive oil 

1 quality packet of beef, lamb or veal and pork meatballs  

2 large zucchinis 

400ml roasted tomato passata or store-bought tomato passata 

Finely grated parmesan cheese, to serve (optional) 

 

Method 

1. Bring a saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain, reserving ½ cup (125ml) of the pasta water.  
2. Meanwhile, heat half the oil in a large deep, frying pan over medium heat. Working in batches, cook the meatballs or vego balls for 8-10 minutes or until golden and cooked through. Remove to a bowl. 
3. Slice lengthways around each zucchini, leaving the seeds in the center, then cut the seedy bits into 1 cm chunks. Cut the edges into zucchini noodles or ‘zoodles’. Alternatively use a julienne peeler or spiralizer if you have one. 
4. Heat the remaining oil in the pan over medium heat. Cook the zucchini chucks for about a minute, then add the zoodles and pasta and cook, stirring, for about 1 minute. 
5. Stir in the passata and reserved pasta water, along with meatballs, and cook for a further 2 minutes, or until heated through. Drizzle with a little more olive oil and serve scattered with grated parmesan if desired. 

 

Feeding Kids Tip: If this is a new food for your children, adding at least one thing they like can help them try it. For example, you could add capsicum slices, spinach or frozen peas here.

 

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