Ingredients
- 165 g Greenway Mediterranean meatballs
- 1 courgette (spiralized)
- 250 g mixed cherry tomatoes (halved)
- 150 g spaghetti
- A few tablespoons of fresh pesto
- Basil or parsley
Spaghetti no regretti
15 minutes
2 persons
STEP 1
Heat some olive oil in a large frying pan. Add the courgette spirals and cook them briefly, about 2-3 minutes, until they are just tender but still crisp.
STEP 2
Heat a little olive oil in a large frying pan over medium heat. Cook the Greenway Mediterranean meatballs until golden brown and cooked through according to the package instructions. Remove them from the pan and keep them warm.
STEP 3
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain, reserving a cup of the cooking water.
STEP 4
Add the cooked spaghetti to the pan with the courgette spirals. Stir in the fresh pesto, using some of the reserved cooking water to loosen the pesto if needed. Add the cooked Greenway meatballs and halved cherry tomatoes to the pan, and gently toss everything together until well combined and heated through.
Step 5
Finish with basil or flat-leaf parsley.
