Spaghetti and meatballs primavera

Recipes / Meat

For a fresh take on pasta primavera, try this spaghetti and meatball twist.

Recipe «Spaghetti and meatballs primavera» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 slice white bread, 2 tbsp milk, 500g pork and veal mince, 1 1/2 tsp dried oregano, 1 garlic clove, crushed , 1/3 cup extra virgin olive oil, 1 tbsp lemon juice, 500g dried spaghetti , 3 zucchini, halved lengthways, thickly sliced diagonally, 4 yellow squash, halved, cut into wedges, 1 cup frozen peas, 1/4 cup torn fresh mint leaves, plus whole leaves to serve, 1/3 cup finely grated parmesan, to serve.

Ingredients:

  • 1 slice white bread 
  • 2 tbsp milk 
  • 500g pork and veal mince 
  • 1 1/2 tsp dried oregano 
  • 1 garlic clove, crushed 
  • 1/3 cup extra virgin olive oil 
  • 1 tbsp lemon juice 
  • 500g dried spaghetti 
  • 3 zucchini, halved lengthways, thickly sliced diagonally 
  • 4 yellow squash, halved, cut into wedges 
  • 1 cup frozen peas 
  • 1/4 cup torn fresh mint leaves, plus whole leaves to serve 
  • 1/3 cup finely grated parmesan, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.