Recipe

We Intended To Make Lentil Meatballs With Zoodles And San Ma

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We intended to make lentil meatballs with zoodles and San marzano tomato sauce, but yours truly miscalculated his freezer sauce stash! Instead of dashing for the car and going out to eat (which usually means wine!) I whipped up a garden vegetable pasta using ingredients we had on hand and put them over @bertolli_us plant-based “protein” noodles (total pandemic purchase, but they were damn good so I’ll be getting them again)! Tag a friend who loves vegetables! @style_in_shape @reddeyelady
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2 summer squash (1/4” dice)
2 big beefsteak tomatoes (3/4” dice)
1 small onion (1/2” dice)
2T extra virgin olive oil
Garlic powder
Onion powder
Salt and pepper
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1. Finely dice those vegetables. Use a sharp knife so you don’t cut your fingers off.
2. Heat olive oil over medium high heat until just barely smoking
3. Toss some kosher salt in the bottom of the pan and then toss in summer squash
4. Sweat that down until soft; leaving it on one side long enough to get some deep caramelization; stirring occasionally after that 5~7 min
5. Reduce heat to medium; Toss in chopped onion and cook for 5 min and then add chopped tomato
6. Season with salt, pepper, garlic powder, and onion powder to taste (1/2t each is a good place to start)
7. Toss in fresh basil and cook an additional ~2 min
8. Serve over your favorite pasta and add Parmesan if that’s your thing.