Ready in around 25 mins
- Energy: 2245kj (536Kcal)
- Protein: 38g
- Carbohydrate: 47g
- Fat: 26g
- Contains: Milk, Gluten
1. TO COOK THE FUSILLI AND THE BROCCOLINI:
Pour boiling water from the kettle into a pot, add some salt and bring to a boil over a high heat. Trim the woody ends off the broccolini and cut into bite sized pieces. Once the water is boiling, add the wholewheat fusilli and cook for 10-11 mins. Add the broccolini to the water in the last 3 mins of cooking. Drain both into a colander.
2. TO COOK THE MEATBALLS AND PEPERONATA SAUCE:
Remove the core and seeds of the yellow capsicums and slice into 1 cm strips. Open the packet of Italian seasoned beef mince and form the mince into balls just smaller than golf balls. Spray a non-stick frying pan with oil and place over a medium heat. Once the pan is hot, add the meatballs, season with salt and cook for 6-7 mins. Add the capsicum slices to the pan and cook for a further 2-3 mins. Add the fusilli, broccolini and the peperonata sauce into the pan and heat, stirring for 30-60 secs. Remove from the heat and fold through the rocket.
Spoon meatballs, pasta and peperonata sauce into bowls. Sprinkle with shaved parmesan.
- 1 pack of Italian seasoned beef mince
- 1 bag of whole-wheat fusilli
- 1 pot of peperonata sauce with olives
- 1 pot of shaved parmesan
- 1 bag of broccolini
- 2 yellow capsicums
- 1 bag of rocket