250g wholemeal or gluten-free spaghetti
2 Tbs extra virgin olive oil, plus extra for drizzling
1 quantity beef, lamb, or veal and pork meatballs or veggie balls, homemade or store-bought
2 large zucchini
400mL tomato passata (puréed tomatoes)
Finely grated parmesan cheese, to serve (optional)
Tip: pulse-based pasta makes a great gluten-free alternative to regular durum wheat pasta.
Bring a saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain, reserving ½ cup (125 ml) of the pasta water.
Meanwhile, heat half the oil in a large deep frying pan over medium heat. Working in batches, cook the meatballs or veggie balls for 8–10 minutes, or until golden and cooked through. Remove to a bowl.
Slice lengthways around each zucchini, leaving the seeds in the centre, then cut the seedy bits into 1 cm chunks. Cut the edges into zucchini noodles or ‘zoodles’. (Alternatively, use a julienne peeler or spiraliser if you have one.)
Heat the remaining oil in the pan over medium heat. Cook the zucchini chunks for 1 minute, then add the zoodles and pasta and cook, stirring, for about 1 minute.
Stir in the passata and reserved pasta water, along with the meatballs, and cook for a further 2 minutes, or until heated through.
Drizzle with a little more olive oil and serve scattered with grated parmesan, if desired.
Credits: Images and Text from Three Veg and Meat by Olivia Andrews, Photography by Phu Tang, Murdoch Books RRP $39.99.
Photo Credits: Phu Tang.