Fusilli with meatballs and zucchini

Name: fusilli with meatballs and zucchini
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g fusilli; 2 toe garlic; 2 el traditional olive oil; 12 lightly seasoned beef balls; 2 zucchini; 95 g Red Pesto; 800 g peeled canned tomatoes

Fusilli with lightly seasoned beef balls, courgettes, red pesto, peeled tomatoes and garlic.

Ingredients

300 g fusilli
2 toe garlic
2 el traditional olive oil
12 lightly seasoned beef balls

2 zucchini
95 g Red Pesto
800 g peeled canned tomatoes

Directions

Cook the pasta according to the instructions on the package.
In the meantime, cut the garlic finely. Heat the oil in a frying pan and fry the garlic for 30 seconds.
Add the balls and cook over medium heat around golden brown in 5 min.
Meanwhile, cut the courgettes into long strips and then into pieces.
Add with the pesto to the balls and bake for 3 minutes on medium heat.
Add the tomatoes and warm for 4 minutes. Meanwhile, crush the tomatoes with a spoon and mix with the pasta.