INGREDIENTS
- 1 packet Diamond spaghetti
- ⅓ cup extra virgin olive oil
- 6-8 large garlic cloves, thinly sliced
- ½ tsp crushed red pepper flakes
- ¼ cup fresh parsley, chopped
- 1 120g bag baby spinach leaves
- 1 cup freshly grated Mainland Parmesan cheese
- Garlic bread to serve on the side
Calories
780
Carbs
58g
Sugar
3g
Protein
35g
Fat
45g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Heat a large, heavy-based pan over medium heat and cook the meatballs according to the pocket instructions. Make sure they are well-browned.
- While the meatballs are cooking, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions.
- When the meatballs are cooked, remove them from the pan and set aside.
- Add the ⅓ cup olive oil to the pan and cook the garlic, stirring frequently, for 1-2 minutes. Stir in the baby spinach leaves and crushed red pepper flakes and cook for an additional 30 seconds - just enough to wilt the spinach.
- Turn off the heat and add the cooked spaghetti directly from the pot into the pan with the meatballs. Don’t drain it too thoroughly as you transfer it to the pot - you want a little bit of pasta water in the pan.
- Add a couple of extra tablespoons of the pasta water as needed to coat the spaghetti evenly.
- Just before serving, toss the cooked meatballs through the pasta, sprinkle in the chopped parsley and and freshly grated Parmesan cheese, and stir gently to combine.
- Serve with extra parmesan on the side and a loaf of garlic bread.
