Spaghetti With Lemony Zucchini Sauce + Spicy Meatballs
Ingredients
- 2 pounds zucchini, chopped into small pieces about 5 medium or 4 large
- 4 medium garlic cloves, chopped
- 2 tbsp e.v olive oil
- ½-1 tsp chili flakes
- 1 tbsp Italian herb seasoning or dried oregano
- 2-3 tbsp parmesan cheese grated
- 2 tbsp capers, drained
- 1 lemon, ¾ juiced and ¼ chopped into small pieces including the skin you'll need 2 tbsp lemon juice
- 12 oz spaghetti chitarra or bucatini if possible
- ½ cup fresh basil leaves
Spicy Turkey Meatballs
- 1 pound ground turkey, organic preferably
- ½-1 tsp dried chili flakes
- ½ tsp garlic powder optional, we like it garlicky
- ½ tsp fennel seeds, lightly pounded
- 1 tsp dried Italian seasoning
- sea salt and black pepper as needed
- 2 tbsp bread crumbs, gluten free if needed
- 1 tbsp e.v olive oil
Instructions
- Preheat the oven to 450° F. Grease a baking sheet lightly with olive oil. Bring a large pot of salted water to a boil.
- Heat olive oil in a large pot, enough to fit all the zucchini. Add garlic and allow it to sizzle for few seconds, add the zucchini, chili flakes and Italian herb mix. Stir and saute until well mixed. Add salt and cook for 40-45 minutes stirring occasionally. Once the vegetable comes go boil it will give out lots of liquid. Cook on medium heat until the zucchini is very soft and disintegrating, no need to cook our all the liquid. Take it off the heat, add ½ the parmesan, chopped lemon pieces, lemon juice, and season if needed cover and keep warm. You may want to mash some of the zucchini to make some sauce. While the sauce cooks make the meatballs and cook the pasta.
- Boil the pasta until al dente. Before draining, scoop out ½ cup pasta water, then drain.
- Add the turkey, grated part cheese, breadcrumbs, the seasonings, and a pinch each of salt and pepper to a bowl. Mix to combine. Coat your hands with olive oil and roll the meat into tablespoon-size balls (this will make 20 meatballs).
- Place on the prepared baking sheet. Transfer to the oven and bake for 10 minutes until fully cooked and slightly charred.
- Once the pasta is cooked mix it with the sauce. If needed add some of the pasta liquid and heat through. Mix the capers and meatballs.
- Divide into 4-5 bowls equally and serve garnished with parmesan cheese, basil leaves.
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!