Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 2
Ingredients
For the meatballs:
1garlic cloveminced
1/2cupbreadcrumbs
1egg
1/4cupgrated parmigiano-reggiano cheese
salt and pepperto taste
2tbspwarm water
1/2-3/4lblean ground turkey
1/2tspdried oregano flakes
2tbspfreshly chopped parsley
cooking spray
For the rest:
1tbspolive oil
1garlic cloveminced
1/4tspred pepper flakes
1/4cupdiced red onion
1 14ozcan Muir Glen Fire Roasted Diced Tomatoes
1/2tspdried oregano flakes
4-5medium zucchinisBlade C
Instructions
Preheat the oven to 375 degrees.
In a large saucepan, add in the olive oil. Once the oil heats, add in the garlic. Let garlic cook for 30 seconds and add in the red pepper flakes and onions. Let cook for 2 minutes or until onions begin to soften. Add in the fire roasted tomatoes and crush with a potato masher or back of a fork. Season with pepper and oregano.
Cook the sauce until it is reduced fully and no moisture remains, about 10 minutes. Once reduced, add in the zucchini noodles and toss until noodles soften and sauce becomes the proper consistency, about 3 minutes.
While the sauce is reducing, place all of your ingredients for the meatballs into a bowl and mix together. Using your hands, mold into slightly larger than golfball sized meatballs. Arrange on a baking tray that's lightly coated in cooking spray. Cook for 10-12 minutes, flipping the meatballs over after 5 minutes.
Plate the noodles onto a plate or bowl and top with 3 meatballs! Enjoy.