Step 1 Combine mince, fennel, egg, carrot, zucchini and garlic in a large bowl; season with cracked black pepper. Wet hands and roll tablespoons of the mixture into 24 meatballs.
Step 2 Spray a deep non-stick frying pan with cooking oil and set over medium–high heat. Add meatballs to pan; cook, turning occasionally, for 3–4 minutes, or until golden brown.
Step 3 Add passata and pumpkin to pan with 1/2 cup water and bring to the boil. Reduce heat, cover and simmer for 30–35 minutes, or until meatballs are cooked and pumpkin is tender.
Step 4 Meanwhile, bring a large saucepan of water to the boil. Cook penne according to packet instructions until al dente, then drain and return to saucepan.
Step 5 Divide penne among serving plates, top with meatball mixture, garnish with basil and serve.
NOTE: Nutrition information, time to make and costings apply to main dinner recipe only.