Zoodles with Plant-Based Meatballs
Description
This savory recipe features homemade zoodles and Pure Farmland's plant-based meatballs topped with a bit of flavorful pesto and grated Parmesan cheese.
Ingredients
•
1 tablespoon olive oil
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1 pound Pure Farmland® Plant-Based Homestyle Meatballs
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2 teaspoons olive oil, divided
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3/4 cup grape tomatoes (10-12 tomatoes)
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1 teaspoon kosher salt, divided
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2 large green zucchini, spiralized (about 1 1/2lbs, before spiralized)
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1/3 cup prepared basil pesto
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1/4 cup roasted almonds, roughly chopped
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1 tablespoon Grated Parmesan cheese for serving
Directions
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.
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.
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.
4
Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.