Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 pound Pure Farmland® Plant-Based Homestyle Meatballs
- •2 teaspoons olive oil, divided
- •0.75 cup grape tomatoes (10-12 tomatoes)
- •1 teaspoon kosher salt, divided
- •2 large green zucchini, spiralized (about 1.5lbs, before spiralized)
- •0.33333334326744 cup prepared basil pesto
- •0.25 cup roasted almonds, roughly chopped
- •1 tablespoon Grated Parmesan cheese for serving
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 324
- Carbohydrate: 13g
- Fat: 25g
- Fiber: 3g
- Protein: 16g
- Sugar: 2g
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