Meatball Rigatoni
with Zucchini and Basil
Enjoy pasta in moderation in this satisfying evening meal! Fresh tomatoes blended with sun dried tomatoes makes for an excellent quick tomato sauce.
Cals 579 · Prot 48 · Carbs 68 · Fat 14
Tips for Kids
Calorie Smart
30 min
Enjoy pasta in moderation in this satisfying evening meal! Fresh tomatoes blended with sun dried tomatoes makes for an excellent quick tomato sauce.
Cals 579 · Prot 48 · Carbs 68 · Fat 14
Tips for Kids
Calorie Smart
Ingredients
Meatballs and veg
Grass fed Beef Mince Lean
350 Grams
Fresh basil
15 Grams
Garlic cloves
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Small zucchini
1 Piece
Tomato pasta
Rigatoni pasta
10*11*
125 Grams
Tomatoes
1 Piece
Sun dried tomatoes
30 Grams
Water
50 ML
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2434 / 579 |
| Fats (g) | 13.8 |
| of which saturated (g) | 5.5 |
| Carbohydrates (g) | 68 |
| of which sugars (g) | 9.4 |
| Fibers (g) | 5.3 |
| Proteins (g) | 48.4 |
| Salt (g) | 0.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep meatballs
- Pick and finely chop most of the basil (reserving a few small leaves for garnish).
- Peel and mince the garlic.
- In a large bowl, combine the beef mince, chopped basil, garlic and olive oil with salt and pepper to taste.
- With clean hands, knead until all the ingredients are fully combined.
- Form the mixture into 24 tiny meatballs.
- Set aside.
Tip! Coat your hands in oil or water before shaping the meatballs; this way the mixture won't stick to your hands.
2 Boil pasta
- Bring a large pot of salted water to the boil.
- Once boiling, add the rigatoni pasta.
- Cook for 12-14 min until 'al dente' or cooked to your liking.
- Drain the pasta once cooked.
Tip! If cooking for kids, reserve some cooked pasta.
3 Blend sauce and prep
- Meanwhile, roughly chop the tomatoes.
- Add the tomatoes and the sun dried tomatoes to a blender with the measured water and a drizzle of olive oil.
- Blend until smooth.
- Keep tomato sauce aside.
- Chop the zucchini into half moons.
Tip! Alternatively, use a stick blender and a bowl to prepare the sauce.
4 Fry meatballs
- Heat a non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the meatballs.
- Fry for 5 min or until browned all over.
- Add the zucchini.
- Fry for 2 min further.
Tip! If cooking for kids, reserve some fresh zucchini.
5 Add
- Add the tomato sauce to the pan.
- Cook for 1-2 min until the sauce thickens a bit.
- Add the cooked and drained pasta. Toss.
- Season the meatball pasta with salt and pepper to taste.
Tip! If cooking for kids, transfer some meatballs onto a plate before adding the sauce.
6 Serve
- Serve the Meatball Rigatoni with Zucchini and Basil.
- Garnish with the reserved basil.
- Finish with a drizzle of olive oil and a crack of black pepper.
Tip! If cooking for kids, serve the reserved meatballs, the reserved plain pasta and the reserved fresh zucchini separately.
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