Zoodles with Plant-Based Meatballs recipe
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Ingredients
- 1 tablespoon olive oil 1 pound Pure Farmland® Plant-Based Homestyle Meatballs 2 teaspoons olive oil, divided ¾ cup grape tomatoes (10-12 tomatoes) 1 teaspoon kosher salt, divided 2 large green zucchini, spiralized (about 1.5 lbs, before spiralized) ⅓ cup prepared basil pesto ¼ cup roasted almonds, roughly chopped 1 tablespoon Grated Parmesan cheese for serving
Nutrition Info
- 323.7 caloriescarbohydrate: 13.3 gcholesterol: 5.2 mgfat: 25.1 gfiber: 2.5 gprotein: 15.7 gsaturatedFat: 2.7 gservingSize: -sodium: 1010.6 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Zoodles with Plant-Based Meatballs
Directions
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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.
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.
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.
Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.