Quick pasta and mini-meatballs
Dry wholemeal pasta
200 g, spiral variety
Extra lean beef mince, raw
¼ cup(s), (17g)
2 clove(s), crushed
¼ cup(s), chopped, plus extra to serve
Tomato pasta sauce
1 cup(s), (260g), Napoletana variety
1 x 3 second spray(s)
- Cook pasta in a small saucepan of boiling salted water, following packet instructions, until just tender. Drain, reserving 1/2 cup (125ml) cooking liquid.
- Meanwhile, place mince, breadcrumbs, garlic and half the basil in a medium bowl. Season with salt and pepper and mix well. Shape into 32 small meatballs.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add meatballs and cook for about 5 minutes, shaking pan occasionally, until meatballs are browned and cooked through. Add drained pasta and sauce to pan, along with reserved pasta cooking liquid and remaining basil. Stir over low heat until combined and heated through. Serve sprinkled with extra basil leaves.