Teens Turning Green Blog

Pesto Zusghetti with Meatballs

If you liked our Cauliflower Pizza recipe from a few week back, this one is a must try. This dish embodies the recent trend (a conscious and delicious one!) of substituting vegetables in typically carb/gluten-based recipes.

Ingredients:_MG_0303

Zusghetti (Zucchini Pasta):

3 medium zucchinis

Grassfed Meatballs:

1 pound grassfed meat

1-2 cloves garlic, minced_MG_0202

½ teaspoon rosemary

½ teaspoon thyme

salt + pepper to taste

Pesto:

2 cups packed basil

¼ cup walnuts_MG_0234

¼ cup olive oil

2 cloves garlic

salt + pepper to taste

Instructions:

Using a julienne slicer, begin to cut the zucchini into thin spaghetti strips. Set aside. Then begin forming the meatballs, coating the outsides evenly with rosemary, thyme, salt and pepper. On medium heat, grease a skillet with coconut oil and start cooking the meatballs, watching them carefully and turning them often so they brown evenly. Once this happens, turn down the heat and let them cook until they are cooked through.

In the meantime, place all the pesto ingredients, except for the oil, into a food processor and begin to pulse until it’s mostly blended. Slowly begin pouring the oil until you reach a creamy pesto consistency. Finish with salt and pepper to taste.

Remove the meatballs from the skillet, leaving behind the juices. Use this to coat the pan before cooking zucchini. Cook on medium heat until ‘pasta’ is tender, adding in the pesto and coating evenly. Finally add the meatballs and stir until warm. Serve and garnish with basil!

Change the World. Please, and Thank You.             -Jenna & Ashley xx

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This entry was published on July 29, 2014 at 4:53 pm and is filed under Eat. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Pesto Zusghetti with Meatballs

  1. While the zucchini pasta is great, I do not see the choice of meat as “conscious”…

    • jenhzim on said:

      Thank you for your comment, Yanaga. While it is important to monitor meat consumption (i.e. not eating meat everyday and not in excess) and to be aware of the recourses it requires, protein is crucial to a balanced diet so we chose a locally raised, grass fed beef for this recipe and suggested readers do the same. The blog has features vegetarian recipes in the past and I look forward to publishing more. I appreciate your inquiry!
      🙂 -Jenna

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