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Spaghetti and meatballs primavera
Spaghetti and meatballs primavera
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate pasta primavera with a delicious twist - spaghetti and meatballs.
Ingredients:
  • 1 slice white bread
  • 500g pork and veal mince
  • 1 1/2 tsp dried oregano
  • 1 garlic clove, crushed
  • 75.08 gm extra virgin olive oil
  • 21.00 gm lemon juice
  • 500g spaghetti
  • 3 zucchini, halved lengthways, thickly sliced diagonally
  • 4 yellow squash, halved, cut into wedges
  • 250.00 ml frozen peas
  • 62.50 ml torn fresh mint leaves, plus whole leaves to serve
  • 82.50 ml finely grated parmesan, to serve
Instructions:
  • 1. Arrange bread slices on a small plate and generously drizzle with milk. Let it sit for 1 minute, then gently squeeze out any extra milk. Tear the soaked bread into small pieces. Transfer them to a large mixing bowl along with minced meat, oregano, and garlic. Season with salt and pepper. Mix thoroughly to blend all the flavors. Shape the mixture into level tablespoon-sized balls and place them on a baking tray lined with parchment paper.
  • In a large non-stick frying pan over medium heat, heat 1 tablespoon of oil. Add half of the balls to the pan and cook for 10 minutes, turning occasionally, until golden and fully cooked. Transfer to a plate and cover to keep warm. Repeat with another tablespoon of oil and the remaining balls. Return all the balls to the pan and drizzle with lemon juice before serving.
  • While the pasta is cooking in a pot of boiling salted water according to the package directions, add zucchini, squash, and peas 3 minutes before the pasta is done. Once cooked, drain the pasta and return it to the pot. Mix in the meatballs, mint, remaining oil, salt, and pepper. Toss everything together and divide among plates. Garnish with parmesan and fresh mint leaves before serving. Enjoy!

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