Instructions

• Pour the marinara sauce into a medium saucepan and heat over medium until it comes to a gentle simmer.
• If using preformed vegan meatballs, add them to the simmering sauce and simmer until heated through (about 5–10 minutes). If using plant-based ground meat, shape the ground into meatballs (plan for about 2–3 meatballs per bowl), add them to the simmering sauce, and cook in the sauce until cooked through.
• If the cooked 8 ounces of spaghetti is cold, warm it briefly (microwave for 30–60 seconds or dip in hot water) so it is warm. Place the warm spaghetti and the 2 spiralized zucchini in a large mixing bowl and toss gently to combine.
• Divide the spaghetti-and-zucchini mixture evenly among 4 bowls.
• Top each bowl with 2 to 3 warmed meatballs and spoon generous scoops of the marinara and any cooking liquid over the meatballs and pasta.
• Scatter fresh basil over each bowl, drizzle extra-virgin olive oil over the top, and garnish with the finely chopped fresh parsley.
• Serve immediately.