Zucchini Meatballs With Spinach Pesto Pasta
Ready for delicious pesto pasta?
We get it, mac and cheese have been done to death when it comes to weekly “pasta night”. So, why not rethink pasta in a more creative – and delicious – way?
Ingredients:
For the meatballs
- 500g beef mince
- 1 small onion
- 1 cup zucchini
- ½ tsp Lifestyle Food Garlic Flakes
- 1 tsp Lifestyle Food Paprika
- 1 tsp Lifestyle Food Rosemary
- Salt and pepper
- 1 egg
For the spinach pesto
- 3 cups shredded spinach
- ¼ cup parmesan cheese
- 1 clove garlic
- ¼ cup Lifestyle Food Sunflower Seeds
- ½ cup Lifestyle Food Olive Oil
For Serving:
- Lifestyle Food Chickpea Spaghetti
- Parmesan
- Lemon
Method:
- Start by grating the zucchini on the finest side and squeeze out all the water. Leave to drain while you prepare the rest of the ingredients.
- In a bowl combine the mince, finely diced onion, drained zucchini, egg and spices. Mix together well so that everything is coated in the egg.
- Divide the meatballs into 12 balls and fry until browned and crispy on the outside. You can pop them in the oven after that for a few minutes if you want them very well cooked.
- For the pesto, place all ingredients into a blender and blend until smooth. You can add a little more oil or water if it needs it.
- Boil the pasta in a pot until el dente. Then toss with the pesto. Top with the meatballs, parmesan and a squeeze of lemon.
