Zucchini Noodles with Plant-Based Meatballs

1. 1

   Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, then add the meatballs. Cook, turning often, until evenly golden brown and hot in the center, 8 to 10 minutes total. Transfer them from the skillet to a plate lined with paper towels. When the skillet is cool enough to handle, wipe it clean with a paper towel.

2. 2

   Set the skillet back over medium heat. Add 1 teaspoon olive oil, the tomatoes, and 1/2 teaspoon salt. Cook for 2 to 3 minutes, until lightly golden and just tender (not burst). Transfer to a plate.

3. 3

   Add the remaining 1 teaspoon olive oil, then add the zucchini noodles. Season with the remaining 1/2 teaspoon salt and stir very gently to coat. Cook, stirring occasionally, for about 3 minutes, or until the zoodles are slightly tender. Add the pesto and stir gently to combine.

4. 4

   Move everything to a large serving platter and top with the meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve right away.

• Calories 258.52 kcal Moderate
• Protein 9.66 g Moderate
• Carbs 10.38 g Moderate
• Total Fat 19.87 g High
• Saturated Fat 4.2 g High
• Trans Fat 0.02 g High
• Cholesterol 23.59 mg Moderate
• Sodium 382.37 mg Moderate
• Fiber 3.53 g Moderate
• Sugar 3.31 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 104.1 mg Low Source
• Iron 1.76 mg Low Source
• Potassium 705.82 mg Moderate
• Vitamin A 11.04 mcg_rae Low Source
• Vitamin C 7.9 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Tomatoes 🍅