Published Monday, 26 March, 2012 by Alex
Cook the spaghetti in a pan of boiling water until tender and soft. Chop and peel the vegetables and crush the garlic. Cook the meatballs in no oil, for extra lightness and for a lower fat option. Add in the tomatos and vegetables once the meatballs have browned. Season with mixed herbs and/or black pepper. Serve out equally with 4 meatballs each.
Great with low fat garlic bread!