Zoodles with Plant-Based Meatballs

Zoodles, or zucchini noodles, are a low-calorie, gluten-free alternative to traditional pasta. Want to give them a taste test? This savory recipe features homemade zoodles and Pure Farmland's plant-based meatballs topped with a bit of flavorful pesto and grated Parmesan cheese.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 324 Calories

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1 pound Pure Farmland® Plant-Based Homestyle Meatballs
• ¾ cup grape tomatoes (10-12 tomatoes)
• 2 large green zucchini, spiralized (about 1.5lbs, before spiralized)
• ⅓ cup prepared basil pesto
• ¼ cup roasted almonds, roughly chopped
• 1 tablespoon Grated Parmesan cheese for serving

Recipe Instructions

Step 1

Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, then the meatballs. Cook, turning frequently, until even golden brown and heated through the center, 8 to 10 minutes total. Remove from skillet to a paper towel-lined plate. Once skillet is cool enough to handle, wipe clean with paper towel.

Step 2

Return skillet to medium heat. Add 1 teaspoon olive oil, tomatoes, and 1/2 teaspoon salt. Cook for 2 to 3 minutes, until slightly golden and just tender (but not burst). Remove to a plate.

Step 3

Add the remaining 1 teaspoon olive oil, then zucchini noodles. Season with remaining 1/2 teaspoon salt and stir very gently to combine. Cook, stirring occasionally, for about 3 minutes or until zoodles are slightly tender. Add the pesto and stir gently to combine.

Step 4

Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.