Meatball Zucchini Pasta (Italian-Style)

Serves: 3–4

Prep time: 20 minutes

Cook time: 30 minutes

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Ingredients

For the Meatballs

• 400 g (14 oz) ground beef (or beef + pork mix)

• 1 egg

• ½ cup breadcrumbs

• ¼ cup grated Parmesan cheese

• 2 cloves garlic, minced

• 2 tbsp chopped parsley or basil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp Italian seasoning

• 2 tbsp olive oil (for frying)

For the Pasta & Vegetables

• 300 g (10 oz) rigatoni or similar pasta

• 1 medium zucchini, sliced

• 1 cup cherry tomatoes, halved

• ½ onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp olive oil

• Salt and black pepper, to taste

• ½ tsp chili flakes (optional)

For Finishing

• Grated Parmesan cheese

• Fresh chopped parsley or basil

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Instructions

1. Make the Meatballs

1. In a bowl, combine ground meat, egg, breadcrumbs, Parmesan, garlic, herbs, salt, pepper, and Italian seasoning.

2. Mix gently until just combined.

3. Shape into small meatballs (about 3–4 cm / 1½ inches).

4. Heat olive oil in a pan over medium heat and fry meatballs until browned on all sides and cooked through. Remove and set aside.

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2. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook pasta according to package instructions until al dente.

3. Reserve ½ cup pasta water, then drain.

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3. Sauté the Vegetables

1. In the same pan, add olive oil and sauté onion until soft.

2. Add garlic and cook for 30 seconds until fragrant.

3. Add zucchini slices and cook until lightly golden.

4. Add cherry tomatoes, salt, pepper, and chili flakes. Cook until tomatoes soften.

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4. Combine Everything

1. Return meatballs to the pan with vegetables.

2. Add cooked pasta and a splash of reserved pasta water.

3. Toss gently until everything is well coated and glossy.

4. Adjust seasoning if needed.

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5. Serve

• Transfer to a serving bowl.

• Sprinkle generously with grated Parmesan and fresh herbs.

• Serve hot.