Meatballs With Arugula And Penne - cooking recipe

Ingredients

12.5 oz penne
1 lb thick pork sausages, casings removed
1 cup soft fresh breadcrumbs
1 tbsp vegetable or olive oil
2 tsp lemon zest
7 oz grape tomatoes, halved
3.5 oz baby arugula
1 None chicken bouillon cube
3.5 oz chargrilled pepper, drained, thinly sliced
1/4 cup freshly grated Parmesan cheese

Preparation

Cook pasta in boiling salted water for 10 mins, or until al dente. Drain.
Combine sausage and breadcrumbs. Shape into meatballs and place on a baking tray lined with parchment paper.
Heat oil in a large frying pan over medium-high heat. Cook meatballs for 5 mins, or until browned and cooked through. Add lemon zest and tomatoes. Season. Cook, stirring, for 2 mins, or until tomatoes start to soften. Add arugula, bouillon cube, 1/2 cup boiling water, peppers, pasta and 1/2 the Parmesan. Toss gently until arugula just starts to wilt. Distribute between serving bowls and sprinkle with remaining Parmesan.