Spicy Zoodles with Spinach and Meatballs
This simply tasty recipe comes together in no time. Equally delicious by exchanging out the veggies you have on hand. It’s low carb and gluten free without the meatballs.
| Servings | Prep Time |
| 2people | 5minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1package meatless meatballsI used Gardien
- 2 garlic cloves, minced
- 1/2cup onion, diced
- 1Tsp extra-virgin olive oil
- 2.5cups baby spinach
- 1/2cup vegan parmesan, shreddedI used Violife
- 1/2Tsp red pepper flakes
- 12ounces zucchini noodles
Instructions
- Follow the cooking instructions on the package for the meatballs, or if you have an air fryer cook the meatballs at 490 for 12 minutes; stop and shake basket periodically. Set aside.
- Heat skillet with olive oil over medium-high heat. Add onion and cook for about 2 minutes, then add the garlic red pepper flakes, and spinach. Cook for 2 minutes or until the spinach wilts and then add the zucchini for 3-4 minutes. Mix in half the cheese.
- Place a heaping serving of the noodle mixture in a bowl, top with a desired amount of meatballs, sprinkle the rest of the cheese on top.
Recipe Notes
