Whole Wheat Spaghetti with Vegetarian Meatballs

Ingredients

• 300g whole wheat spaghetti

• 400g diced tomatoes

• 1 can (140g) tomato paste

• 1 vegetable stock cube

• 1 onion

• 1 clove garlic

• 1 teaspoon Italian herbs

• 1 bell pepper

• 1 zucchini

• 16 vegetarian meatballs

• 80g arugula

• 100g Parmesan cheese

• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 180°C.

2. Finely chop the onion and garlic.

3. Cut the zucchini and bell pepper into small cubes.

4. Heat 2 tablespoons of olive oil in a pan and sauté the onion. After 2 minutes, add the garlic.

5. Add the Italian herbs and tomato paste, and fry briefly.

6. Then add the zucchini and bell pepper cubes and cook for another 3 minutes.

7. Add the diced tomatoes and vegetable stock cube, and let the sauce simmer gently for about 15 minutes.

8. Meanwhile, cook the whole wheat spaghetti according to the instructions on the package.

9. Once the oven is hot, place the vegetarian meatballs on a baking tray and bake for about 5 minutes, until they are nicely browned.

10. Serve the pasta in deep plates, top with the sauce and meatballs.

11. Add a generous handful of arugula on top and finish with freshly grated Parmesan cheese.

Storage Advice: Store covered in the refrigerator for up to 2 days.

Nutritional information