Summer Squash Pasta with “Meatballs”
1 Package Pure Farmland Plant-Based Homestyle Meatballs
1 lb. rigatoni pasta (1 box)
1/8 cup olive oil
6-7 tsp. garlic, minced
2-3 zucchini and/or yellow squash (combined)
½ tsp. chili powder
Parmesan cheese, shredded
Squeeze of lemon juice
½ cup fresh basil leaves, shredded
Salt to taste
Preheat oven to 375°F. Place meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over & bake an additional 8 to 10 minutes, or until internal temperature reaches at least 175°F.
Meanwhile, cook rigatoni according to package directions.
Heat olive oil to medium in deep sauce skillet, then reduce heat & add minced garlic. Cook garlic until lightly browned. Add zucchini & squash, increasing heat to medium-high.
Cook for 12-15 minutes, or until zucchini & squash soften. Add chili powder, tossing gently to coat.
Drain cooked pasta & add to saucepan. Remove from heat. Add shredded parmesan cheese.
Squeeze the juice of half a lemon over pasta dish, sprinkle with chopped basil & salt to taste. Serve immediately with meatballs.
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