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Spaghetti and meatballs are delicious — make your meatballs with a different type of noodle when you make dinner....
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Spaghetti and meatballs are delicious — make your meatballs with a different type of noodle when you make dinner. Use zucchini to make noodles and have that with turkey meatballs and pesto.
Ingredients
For the meatballs:
- 1/2 Cup Post Grape-Nuts cereal
- 1/3 Cup one percent milk
- 1 Pound lean ground turkey
- 1/4 Cup Parmigiano-Reggiano cheese, finely grated
- 1/4 Cup Italian parsley, chopped fresh
- 1/4 Cup shallot, finely chopped
- 1 Tablespoon tomato paste
- 1 large egg
- 1 clove garlic, minced
- 1/2 Teaspoon salt
- 1/4 Teaspoon freshly ground black pepper
For the pesto sauce:
- 1 Cup fresh basil leaves, packed
- 1/4 Cup Parmigiano-Reggiano cheese, grated
- 3 Tablespoons pine nuts
- 2 cloves garlic
- 4 Tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
For the pasta:
- 4 large zucchini
- 1 Cup grape tomatoes, halved
- Freshly grated Parmigiano-Reggiano cheese, for garnish
- Sprigs of fresh basil, for garnish
Servings4
Calories Per Serving557
Folate equivalent (total)202µg50%
Riboflavin (B2)0.7mg42.9%
- 4 medium-large zucchini (about 2 pounds), trimmed
- ¾ teaspoon salt, divided
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ½ teaspoon ground pepper
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.
- 4 medium-large zucchini (about 2 pounds), trimmed
- ¾ teaspoon salt, divided
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ½ teaspoon ground pepper
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.
- 4 medium-large zucchini (about 2 pounds), trimmed
- ¾ teaspoon salt, divided
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ½ teaspoon ground pepper
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.
- 4 medium-large zucchini (about 2 pounds), trimmed
- ¾ teaspoon salt, divided
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ½ teaspoon ground pepper
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.
- 4 medium-large zucchini (about 2 pounds), trimmed
- ¾ teaspoon salt, divided
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ½ teaspoon ground pepper
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.
- 4 medium-large zucchini (about 2 pounds), trimmed
- ¾ teaspoon salt, divided
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ½ teaspoon ground pepper
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.
- 4 medium-large zucchini (about 2 pounds), trimmed
- ¾ teaspoon salt, divided
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ½ teaspoon ground pepper
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.
- 4 medium-large zucchini (about 2 pounds), trimmed
- ¾ teaspoon salt, divided
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ½ teaspoon ground pepper
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.
- 4 medium-large zucchini (about 2 pounds), trimmed
- ¾ teaspoon salt, divided
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ½ teaspoon ground pepper
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.
- 4 medium-large zucchini (about 2 pounds), trimmed
- ¾ teaspoon salt, divided
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan cheese
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- ½ teaspoon ground pepper
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.
