Name: Zoodles with Plant-Based Meatballs
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Pure Farmland® Plant-Based Homestyle Meatballs - 1 pound; Olive oil, divided - 2 teaspoons; Grape tomatoes (10-12 tomatoes) - ¾ cup; Kosher salt, divided - 1 teaspoon; Green zucchini, spiralized (about 1.5lbs, before spiralized) - 2 large; Prepared basil pesto - ⅓ cup; Roasted almonds, roughly chopped - ¼ cup; Grated Parmesan cheese for serving - 1 tablespoon

Ingredients for - Zoodles with Plant-Based Meatballs

1. Olive oil 1 tablespoon

2. Pure Farmland® Plant-Based Homestyle Meatballs 1 pound

3. Olive oil, divided 2 teaspoons

4. Grape tomatoes (10-12 tomatoes) ¾ cup

5. Kosher salt, divided 1 teaspoon

6. Green zucchini, spiralized (about 1.5lbs, before spiralized) 2 large

7. Prepared basil pesto ⅓ cup

8. Roasted almonds, roughly chopped ¼ cup

9. Grated Parmesan cheese for serving 1 tablespoon

How to cook deliciously - Zoodles with Plant-Based Meatballs

1 . Stage

Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, then the meatballs. Cook, turning frequently, until even golden brown and heated through the center, 8 to 10 minutes total. Remove from skillet to a paper towel-lined plate. Once skillet is cool enough to handle, wipe clean with paper towel.

2 . Stage

Return skillet to medium heat. Add 1 teaspoon olive oil, tomatoes, and 1/2 teaspoon salt. Cook for 2 to 3 minutes, until slightly golden and just tender (but not burst). Remove to a plate.

3 . Stage

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

4 . Stage

Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.