Zucchini Ball Noodle RecipeTagged in Vegetarian
Start water boiling, then cook pasta
according to package directions.
Put a 1/2 Dollar size amount of olive
oil in hot cast iron pan, or other stir-
fry pan, add zucchini and stir.
When the zucchini is well coated with
oil add 1/2 cup water and 1/4 cup or
less of vegan red wine vinaigrette and
continue stirring occasionally and add
frozen meatless meatballs, when they
are thawed, cut them in half.
Add sun dried tomatoes stir and add more
water if needed to provide steam to
cook everything, don't let things stick
too much. Add Italian seasonings to
When the pasta is done, drain and rinse.
You want the zucchini to be somewhat
golden browned, I call this method
steam-frying, (oil for non-sick and
water for steam without too much fat).
When the ball-ball mixture are
warmed, everything is done. Add pasta
to ball-ball mixture or vice versa
and stir .
Eat and enjoy!
- 3 servings of wide noodles (or your favorite pasta shape)
- 1 cup zucchini sliced into quarter-rounds
- 3/4 cups sun-dried tomatoes
- 9 vegan meatballs
- olive oil
- 1/4 cup or more vegan red wine vinaigrette
- 1/2 cup water
- Italian seasonings
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