Spaghetti n more meatballs

Spaghetti n more meatballs
Spaghetti n more meatballs

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.

           

          Download PDF