Vegetable Spaghetti with Spicy Meatballs

I think I’ve posted a vegetable spaghetti recipe before but it’s been a while so here goes round two! This recipe comes from Bowen and I wanting something light and delicious last night for supper, something with lots of vegetables. I love how quickly this mock pasta dish comes together. The secret is the Italian sausage and twenty-minute sauce. Take a look and try this recipe yourself! You WILL love it 🙂


Vegetable Spaghetti with Spicy Meatballs 


2 zucchini

2 squash

3 large carrots

2 garlic cloves, minced

1 can stewed Italian tomatoes

1 can diced Italian tomatoes

1 bunch basil

1 bunch of parsley

1 container spicy Italian turkey sausage (3 links-casing removed)

kosher salt and cracked pepper to taste



 What you do: Using a vegetable stringer peeler? See image below, julienne zucchini and squash—only removing the skin (not the flesh and seeds), repeat process with carrots (takes just a minute!). Next, add minced garlic to sauce pan with 1 T olive oil and sauté until fragrant, add both cans of tomatoes, pinch of red pepper and herbs (stems removed). Then, portion out your meatballs. Each link makes 3 golf ball size meatballs. Sear meatballs in large sauté pan with 2-3 T olive oil until golden brown on all sides. I pureed my tomato sauce because Bowen likes it smooth. Once meatballs are seared on all sides add sauce to cover meatballs and simmer until cooked through. Steam julienne vegetables until tender and your ready to plate up! Top mock pasta dish with grated Parmesan, fresh basil and cracked pepper.



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