In a small bowl mash 1 can drained borlotti beans.
Finely grate in 1 zuchhini and 1 carrot.
Add 2 Tablespoons tomato paste and 1 teaspoon italian herbs.
Roll mixture into balls.
Place on a lined baking sheet and bake in a 180C oven for 20-25 minutes until lightly golden brown.
To make a basic sauce:
Finely chop 1 onion. Place in a sauce pan and add 2 crushed garlic cloves. Lightly dry-fry until you hear the onion sizzle. Add 1 cup passata tomato cooking sauce & 1/4 cup fresh oregano leaves.
Stir until bubbling. Approx 5 mins.
Serve balls and sauce over pasta.
Shown here with spelt spaghetti.