Recipe of Broccoli Plant Leaves

Zoodles With Plant-Based Meatballs

Broccoli and some tender young leaves.

Recipe Summary Zoodles With Plant-Based Meatballs

Zoodles, or zucchini noodles, are a low-calorie, gluten-free alternative to traditional pasta. Want to give them a taste test? 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 | Broccoli Plant Leaves

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

Directions

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.

Info | Broccoli Plant Leaves

prep: 10 mins cook: 15 mins total: 25 mins Servings: 6 Yield: 6 servings

TAG : Zoodles With Plant-Based Meatballs

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