lentil, veal and zucchini spelt pasta

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped 
  • 500g veal mince 
  • 3 x 400g cans cherry tomatoes 
  • 1 cup basil leaves, plus extra to serve 
  • sea salt and cracked black pepper 
  • 400g can lentils, drained and rinsed 
  • 400g wholemeal spelt spaghetti*
  • 1 (270g) zucchini (courgette), shredded 
  • finely grated parmesan, to serve
  1. Heat the oil in a large saucepan over high heat. Add the onion and veal and cook, breaking up any lumps with a wooden spoon, for 3 minutes. Add the tomato, basil, salt and pepper. Stir to combine. 
  2. Cover and cook, stirring occasionally, for 10 minutes or until cooked through. Add the lentils and gently stir to combine. Set aside.
  3. While the sauce is cooking, cook the spaghetti in a large saucepan of salted boiling water for 10 minutes or until al dente. Drain. 
  4. Divide the pasta and sauce between bowls. Top with the zucchini and extra basil leaves and sprinkle with pepper and parmesan to serve. Serves 4.

+ Wholemeal spelt spaghetti has a mild, nutty flavour and is high in fibre. It is available from supermarkets.

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