We love this tasty vegetable and meatball tagliatelle recipe. The additon of the roasted vegetables really gives this classic recipe a twist! Bold, chunky and full of flavour it’s the ideal recipe for your family or for serving friends. Plus by using tagliatelle instead of spaghetti this meal becomes really filling! Everyone will love it!
SERVES 4 PREP 5 MINS
COOK 25 MINS
What do you need:
250g courgettes, cut into sticks
2 crushed garlic cloves
2tbsp olive oil
200g cherry tomatoes, halved
small bunch basil
What you need to do:
- Heat oven to 200C, Gas 6. Put the meatballs into a non-stick roasting tin with the courgettes and garlic and drizzle with olive oil. Roast for 15 mins.
- Cook tagliatelle in boiling salted water for 10 mins until tender, yet still with a slight bite.
- Stir the meatballs and courgettes and add the tomatoes. Cook for 10 more mins.
- Drain the tagliatelle and tip into the roasting tray, stir around to mix in all the cooking juices. Season generously, add the basil leaves and serve.
Food editor’s tip:
Sprinkle 1/2tsp chilli powder over raw meatballs to perk up the flavours!
Per serving: 652 cals, 25g fat (8g saturated fat), 69g carbs