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.
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