Switching in some vegetable “noodles” such as zucchini, carrot, beet or spaghetti squash for regular pasta is becoming very popular. This means you get to increase your vegetable intake and get to pump up the colour of your pasta dish. Try this recipe tonight and wow your taste buds.
Preheat oven to 350˚F (175˚C). Line a baking sheet with aluminum foil or parchment paper.
Add the ground chicken or turkey to a large bowl along with the grated onion, garlic, Panko, Parmesan, parsley, salt, and pepper until combined.
Roll mixture into balls about the size of a heaped tablespoon and place on the baking sheet. You should get between 25 to 30 meatballs.
Drizzle with oil or spray with cooking spray. Bake for 20 to 25 minutes or until internal temperature reads 165˚F (74˚C) when pierced with an instant read thermometer. The meatballs will be lightly golden. Set aside
Cook pasta according to package directions. Drain and set aside.
Heat the sauce in the large pot over medium heat until it comes to a simmer.
Add the cooked pasta and zucchini noodles to the sauce and stir until the noodles are covered with sauce. Add the meatballs.
Serve pasta topped with grated Parmesan and basil.
If you do not have a spiralizer, you can buy zucchini already spiralized or use a vegetable peeler. Peel the zucchini to make zucchini ribbons.
Substitute any tomato pasta sauce you like.