Ingredients
Equipment
Method
Cooking Instructions:
- Start by boiling a large pot of salted water. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- Using a spiralizer, turn the zucchini into noodles. This will serve as a fresh, low-carb alternative to traditional pasta. Set the spiralized zucchini aside.
- In a skillet over medium heat, cook the vegan meatballs according to the package instructions. If you are using plant-based ground meat, cook it until browned and heated through, breaking it up with a spatula.
- Once the meatballs are cooked, add the marinara sauce to the skillet. Stir to combine and let simmer for a few minutes.
- Add the spiralized zucchini to the skillet, tossing gently to combine with the marinara sauce and meatballs. Keep on the heat for just a few minutes until the zucchini noodles are slightly tender but still retain some crunch.
- Plate the spaghetti and zucchini mixture, making sure to distribute the meatballs evenly. Drizzle with extra-virgin olive oil, and sprinkle with freshly chopped parsley and basil for a burst of freshness.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat, adding a splash of water or olive oil to prevent sticking.
- You can freeze portions for up to 3 months in freezer-safe containers.