Marcus Nilsson
Hands-On Time
20 Mins
Total Time
35 Mins
Yield
4

Pasta that ups your veg? Yes, please! The trend of turning long veggies, like zucchini, into substitute noodles is everywhere and we figured out how to do it without any special machinery. Here’s a quick tip: while spiralizers create pastalike strands, you don’t have to buy a special gadget. A Y-shaped peeler makes strips that are flatter but that cook and twirl around a fork exactly the same way. This dish isn't all zucchini noodles, just half, so you'll get the comfort of a serving of spaghetti with a healthy dose of green.The turkey meatballs are juicy but also better for you than most: they bake on a rack, so any excess fat drains off during cooking.

How to Make It

Step 1

Preheat oven to 375°F. Line a baking sheet with aluminum foil. Place a lightly greased wire rack on the baking sheet.

Step 2

Combine the sausage, panko, and parsley in a medium bowl. Whisk together the milk, egg, cumin, and coriander in a small bowl and pour over the sausage mixture. Using your hands, gently mix until just combined. Shape the mixture into 12 (2-inch) meatballs. Place on the rack and bake until cooked through and lightly browned, 18 to 20 minutes. Keep warm.

Step 3

Meanwhile, heat the oil in a medium saucepan over medium high. Add the bell pepper, onion, and garlic; cook, stirring occasionally, until softened, about 4 minutes. Add the marinara sauce; reduce heat to medium low and simmer 15 minutes. Stir in the salt and pepper.

Step 4

While the sauce simmers, cook the spaghetti until al dente, about 1 minute less than the package directions. Remove from heat (do not drain). Add the zucchini noodles and let stand 1 minute; drain.

Step 5

Serve the “zoodles” and spaghetti topped with the sauce, meatballs, and Parmesan.

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Ratings & Reviews

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