I rarely come up with my own recipes.
I have a habit of browsing through other people’s recipes just for fun, and so most of what I do is just follow recipes.
Also, I have a desk job that makes me use my brain a lot, so I don’t have a lot of time and energy to recipe test (but I wish I did!)
Tonight I had a rare moment where I actually came up with this dinner on my own AND it tastes really good, so I had to post it immediately.
I love this recipe because it’s:
- low carb
- has at least 15 grams of protein (if you use the Gardein meatballs)
- you can make it in like 20 minutes
- it tastes delicious and is totally satisfying
The pesto sauce totally makes up for the lack of effort otherwise on the sauce.
BEHOLD: Low-carb, vegan spaghetti and meatballs! Which are really zoodles and meatless balls.
Ingredients (serves 2)
- 2 zucchinis (preferably organic, because pesticides + you’re eating the skin), spiralized
- 6 frozen meatless meatballs (I used these Gardein ones)
- 1 can or carton of tomato sauce
- 2 cloves garlic, minced
- 1 tablespoon pesto
- 2 teaspoons olive oil
In a medium pot, add 1 teaspoon of olive oil and 1 minced clove of garlic at the same time (so the garlic flavor is infused into the oil).
Let the garlic sizzle for a minute or two, then add the tomato sauce and pesto. Mix to combine and bring to a simmer.
Add the frozen meatballs and simmer for another 10-12 minutes. Add salt to taste if needed.
In the meantime, heat up a pan with 1 teaspoon of olive oil and the remaining garlic again (same method). Let the garlic sizzle for a minute or two, then add the spiralized zucchini. Sautee for 3 minutes or until the zoodles are as soft as you like.
Once the sauce and meatballs have done simmering, divide the zoodles onto two plates and top with sauce (you might not use it all) and 3 meatballs.
I hope you make it and love it!
Check out my tiny handful of other recipes:
Not Coco-Roons (coconut-y dessert recipe)