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Spaghetti ’n’ more meatballs

» SERVES 4

Such a successful combination, this dish always goes down well. It is also wonderfully versatile, as you can easily cater for different tastes by serving the spaghetti with different types of meatballs. Without losing out on carbs, this version serves up a bit less pasta, adding in zucchini noodles for a healthy vegetable and ‘pasta’ boost.

250g wholemeal or gluten-free spaghetti
2 tbsp extra virgin olive oil, plus extra for drizzling
1 quantity beef, lamb, or veal and pork meatballs (see right)
2 large zucchini
400ml tomato passata
Finely grated parmesan cheese, to serve (optional)

1 Bring a saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain, reserving ½ cup (125ml) of the pasta water.

2 Meanwhile, heat half the oil in a large deep frying pan over medium heat. Working in batches, cook the meatballs for 8–10 minutes, or until golden and cooked through. Remove to a bowl.

3 Slice