For a fresh take on pasta primavera, try this spaghetti and meatball twist.
- Place bread on a small plate. Drizzle with milk. Stand for 1 minute. Squeeze out excess milk. Tear bread into small pieces. Place in a large bowl with mince, oregano and garlic. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls. Place on a baking tray lined with baking paper.
- Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add 1⁄2 the balls to pan. Cook, turning, for 10 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with 1 tablespoon oil and remaining balls. Return balls to pan. Drizzle with lemon juice.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, adding zucchini, squash and peas 3 minutes before end of cooking time. Drain. 4 Return pasta mixture to pan. Add meatballs, mint and remaining oil. Season with salt and pepper. Toss to combine. Divide among serving plates. Sprinkle with parmesan and mint leaves. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set