Spaghetti and Meatballs with Capsicum Salad

Spaghetti and Meatballs with Capsicum Salad

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 8, 2017.
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Add a little water to the sauce if it becomes too thick.

Ingredients

Spaghetti and Beef Meatballs

  • 1 pack beef and cheese meatballs
  • 1 carrot, grated
  • 1 pouch tomato and basil sauce
  • 1 pack fresh spinach spaghetti

Capsicum Salad

  • 1 capsicum, core and seeds removed and diced 2cm
  • 1 courgette, peeled into long, thin ribbons
  • 2 tablespoons basil leaves
  • Drizzle of olive oil
  • Drizzle of balsamic vinegar

To Serve

  • ½ bag grated Edam cheese

Steps

  1. Bring a full kettle of water to the boil. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook meatballs for about 2 minutes each side, until browned. Add carrot and cook a further 2 minutes, until carrot is tender.
  2. While meatballs cook, add boiling water and a pinch of salt to a medium pot and bring to the boil. Shake pasta to separate strands and add to pot. Cook for about 5 minutes, until just tender. Reserve ½ cup pasta water, then drain and return to pot with a drizzle of olive oil to prevent sticking.
  3. Add tomato and basil sauce and reserved pasta water to the pan with meatballs. Bring to a simmer on medium heat and cook for about 5 minutes, until meatballs are cooked through and the sauce has thickened. Season to taste with salt and pepper.
  4. While the sauce simmers, add all capsicum salad ingredients to a medium bowl and toss to combine. Season to taste with salt and pepper.
  5. To serve, divide spinach spaghetti between plates and top with beef meatballs and grated cheese. Serve capsicum salad on the side.

Nutritional Information

Energy 2704 kj
646 kcal
Protein 43.0g
Carbohydrate 56.5g
Fat 27.7g