Pasta and meatballs

Serves: 4

Time to make: 25 mins

Ingredients

1 tablespoon olive oil
400g store bought extra-lean beef meatballs (we used Al Brown’s prime angus meatballs)
1 large red capsicum, thinly sliced
2 x 400g cans no-added-salt chopped tomatoes
250g fresh fettuccine (or 300g dried)
4 cups spinach or cavolo nero, trimmed, shredded
½ cup basil leaves
¼ cup grated parmesan

Instructions

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1 Set a deep non-stick frying pan over medium-high heat and heat oil. Add meatballs and capsicum to pan and cook, stirring gently, for 5 minutes, or until meatballs are brown and capsicum is tender.

2 Add tomatoes to frying pan with 1/3 cup water. Bring to boil. Reduce heat to low and simmer, uncovered, for 10-12 minutes or until sauce thickens slightly.

3 Meanwhile, cook fettuccine in a large saucepan according to packet instructions, adding spinach or cavolo nero to saucepan for last minute of pasta cooking time. Drain pasta and return to pan with meatballs and sauce and toss lightly.

4 Divide pasta and meatballs among 4 bowls, scatter with basil and parmesan and serve.

Variations

Make it gluten free: Use gluten-free pasta and check meatballs are gluten free.

Nutrition Info (per serve)

Calories 507 cal

Kilojoules 2120 kJ

Protein 41 g

Total fat 12 g

Saturated fat 4 g

Carbohydrates 60 g

Sugar 8 g

Dietary fibre 5 g

Sodium 460 mg

Calcium 200 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.