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How to make Spaghetti and meatballs primavera

Yield = 4
Prep time: 0:30
Cook time: 0:20
Total time: 0:50

Ingredients

  • 1 slice white bread
  • 2 tablespoons milk
  • 500g pork and veal mince
  • 1 1/2 teaspoons dried oregano
  • 1 garlic clove, crushed
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 500g 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

Method

  • Step 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.
  • Step 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.
  • Step 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.