Spaghetti and Meatballs
This Spaghetti and Meatballs recipe is a delightful twist on a classic! Enjoy plant-based meatballs and fresh zucchini noodles for a wholesome meal.
Equipment
- Large Pot
- Spiralizer
- Large Skillet
- Serving tongs
- Sharp Knife
- Cutting Board
Ingredients
- 8 ounces spaghetti cooked al dente
- 2 medium zucchini spiralized
- Vegan meatballs or plant-based ground meatballs
- Marinara sauce rich and savory
- Fresh basil for garnish
- Extra-virgin olive oil for drizzling
- Finely chopped fresh parsley for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
- While the spaghetti cooks, spiralize the zucchini and set aside.
- In a large skillet, heat a splash of olive oil over medium heat. Cook the vegan meatballs until browned and heated through.
- Pour in the marinara sauce and stir gently to combine. Warm through, adding reserved pasta water if needed.
- Add the drained spaghetti to the skillet, tossing to coat with sauce. Gently fold in the zucchini noodles.
- Plate the dish, drizzling with olive oil and garnishing with basil and parsley.
Notes
- For a lower-carb option, substitute spaghetti with spaghetti squash.
- Add cherry tomatoes for a sweet burst of flavor.
- Store leftover meatballs and sauce in airtight containers for up to 3 days.