Spaghetti with crunchy vegetables with meatballs, the spring recipe

Today it is officially the 2019 Spring Equinox and on this very special day that officially welcomes Spring 2019 and precedes the inevitable arrival of sunny and warm days… we prepare a delicious recipe, in a light, fresh and fragrant key,  just like this wonderful season.

Spaghetti with crunchy vegetables with meatballs, the light recipe

Spaghetti with meatballs are not a very famous first course in Italy, curiously, they are much more abroad. It is a course rich in taste and flavor, even more, if prepared with the right ingredients and raw materials.

Ingredients for 4 people

400 grams of spaghetti

Amica Natura BIO meatballs

fifteen cherry tomatoes

a red pepper

a yellow pepper

a courgette

a clove of garlic

fresh basil

80 grams of fresh pecorino

red hot pepper



First of all, wash all the vegetables. Cut into cubes, both the courgettes and the peppers, the cherry tomatoes halfway.

Bring the salted water to a boil in a large pot, cook the spaghetti and drain it al dente. In another pan, brown the meatballs as indicated on the package with a little oil.

Take a large, non-stick pan, the wok is great too. Pour a drizzle of extra-virgin olive oil, sauté the garlic clove, then remove it. Add the diced peppers and courgettes and sauté the vegetables for 5 minutes, leaving them crispy. Add the tomatoes too. Remove the crunchy vegetables from the oil and set them aside in a dish.

Drain the pasta al dente, keeping a little cooking water. Sauté in the pot where you cooked the vegetables, stirring it with pecorino cheese and cooking water. Add the chilli. Finally, incorporate the meatballs and crunchy vegetables, serve hot with a drizzle of raw oil and freshly sprinkled basil.


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