Pasta with meatballs and broccoli

A comforting bowl of iron-rich pasta you will absolutely love!

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

1 tablespoon canola oil
1 onion, peeled and diced
2 cloves garlic, crushed
1 tablespoon fennel seeds (if available)
2 lean pork sausages
400g dried wholemeal spaghetti
1 head of broccoli, chopped into small florets
1 cup frozen peas
juice of 1 lemon
pinch of chilli flakes
40g finely grated parmesan cheese
handful parsley (optional), to garnish

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Instructions

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1 Heat oil in a large pan over medium heat. Add onion and fry until the onion is translucent, about 4–5 minutes. Add garlic and fennel seeds and cook for another minute.

2 Squeeze chunks of sausage meat into the pan and cook another 4–5 minutes — or until browned.

3 Bring a large pot of salted water to the boil and add the spaghetti. Cook for 10–12 minutes, or until pasta is al dente.

4 About 3 minutes before the pasta is ready, add the broccoli and the peas to the pot. Drain pasta, broccoli and peas, making sure you hold onto about a cup of the cooking water.

5 Stir spaghetti and vegetables into the sausage mixture, stir through lemon juice and chilli flakes, and add a little of the cooking liquid if needed.

6 Serve in pasta bowls and top with parmesan and parsley if you have some.

Nutrition Info (per serve)

Calories 625 cal

Kilojoules 2614 kJ

Protein 29.7 g

Total fat 21.0 g

Saturated fat 6.8 g

Carbohydrates 69.2 g

Sugar 4.2 g

Dietary fibre 18.1 g

Sodium 500 mg

Calcium 233 mg

Iron 6.3 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.