The one thing I've discovered is that the Delicious Italian Meatballs freeze wonderfully and can be used anytime to spice up a pasta dish or throw into a meatball sub. In this recipe, I use 1/2 a batch of the meatballs. So, you can prep them on the day, or make them in advance and freeze (or refrigerate) them to use in this recipe. A great weeknight dish when you want something you can throw together, but that's packed with veggies. This pasta sauce is also fun because it's filled with big bits of brightly colored greens which contrast with the red of the tomatoes. Served over spaghetti and it's a fabulous meal! You can even serve with a side of steamed peas for extra green in your meal. And yes, you can make it without the meatballs and it'll still be a veggie-filled tasty sauce. Enjoy!
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Red & Green Pasta w/ Italian Meatballs
Sauce serves 4-6
Set a large pot of water boiling to cook GF spaghetti of your choice. I used Catelli GF spaghetti (340g).
Heat in a large (low-sided) saucepan over medium heat:
2 Tbsp olive oil
Add and cook 1-2 minutes:
1/2 onion, diced
Add and cook until zucchini softens (3-4 minutes):
1 small-medium zucchini, chopped
salt + pepper
Once zucchini has softened, move onions/zucchini to the sides of the pan. In the center cook 1 minute:
1 1/2 - 2 tsp minced garlic
Stir to combine. Add:
1/2 batch pre-cooked Delicious Italian Meatballs (~12 meatballs)
1 jar Spaghetti Sauce (I prefer Classico 4 cheese in this recipe, but use your favorite)
Cook until simmering, then add:
2 handfuls baby spinach, roughly chopped
Simmer an additional 5 minutes (or more) until your pasta is ready to go. If you used frozen meatballs, you may need to chop them in half to get them thoroughly heated.
Serve over GF spaghetti with fresh basil on top.
For extra veggies, serve with steamed peas on the side. Enjoy!
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Still steaming and ready to eat!
Red & Green Pasta w/ Italian Meatballs
Sauce serves 4-6
Set a large pot of water boiling to cook GF spaghetti of your choice. I used Catelli GF spaghetti (340g).
Heat in a large (low-sided) saucepan over medium heat:
2 Tbsp olive oil
Add and cook 1-2 minutes:
1/2 onion, diced
Add and cook until zucchini softens (3-4 minutes):
1 small-medium zucchini, chopped
salt + pepper
Once zucchini has softened, move onions/zucchini to the sides of the pan. In the center cook 1 minute:
1 1/2 - 2 tsp minced garlic
Stir to combine. Add:
1/2 batch pre-cooked Delicious Italian Meatballs (~12 meatballs)
1 jar Spaghetti Sauce (I prefer Classico 4 cheese in this recipe, but use your favorite)
Cook until simmering, then add:
2 handfuls baby spinach, roughly chopped
Simmer an additional 5 minutes (or more) until your pasta is ready to go. If you used frozen meatballs, you may need to chop them in half to get them thoroughly heated.
Look at all those nice green veggies and meatballs
Serve over GF spaghetti with fresh basil on top.
For extra veggies, serve with steamed peas on the side. Enjoy!
Everyone loved this with steamed peas on the side. It complimented the sauce nicely.
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