Zoodles, Elevated
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Zoodles, Elevated
January 11, 2024 | Delicious Dinners, Healthy Recipes, High Protein, Power BowlsExperience a delightful twist on traditional pasta with this healthy and flavorful dish, ideal for cozy winter evenings.
Hello Stability Nutrition Friends!
Happy Thursday!
With the blustery weather outside bringing sub zero temps and lots of snow, there's no better time to focus on warm, nutritious meals! During these cold months, it's important to nourish our bodies with foods that are both comforting and beneficial.
Today, I'm excited to share a special recipe that's perfect for these frigid evenings, and offers a unique and delicious twist on traditional pasta dishes: Zoodles with Dairy-Free Pesto, Sun-Dried Tomato Pesto Turkey Meatballs, and Marinara Sauce! This dish is a fantastic way to enjoy the heartiness of a traditional pasta meal, but with a healthy, veggie-forward approach.
Don't be put off by the long list of ingredients. This recipe can easily be modified for a simpler version by using store-bought marinara and vegan pesto.
Why is this Dish Elevated?
Zoodles
Zucchini noodles, or zoodles, are an excellent source of vitamins A and C, which are essential for immune support during the colder months. They are a great choice if you want to have a meal that is lower in carbohydrates, or simply add more vegetables to your diet.
Heart-Healthy Fats
The raw cashews in the pesto provide healthy fats that are essential for maintaining good cholesterol levels.
Lean Protein
Ground turkey is an excellent source of lean protein, providing the dual benefits of promoting muscle health and offering lasting satiety. This helps you stay full and energized!
Zoodles with Dairy-Free Pesto, Sun-Dried Tomato Pesto Turkey Meatballs, and Marinara Sauce
Experience a delightful twist on traditional pasta with this healthy and flavorful dish ideal for cozy winter evenings.
Tip: If you're in a rush, keep it simple by using store bought marinara and pre-made dairy-free pesto.
Author: Elisa | Stability Nutrition
Servings: 4 dinner size portions
Ingredients:
Dairy-Free Pesto:
(This makes a big batch. Freeze the extra, or use within a few days)
½ cup raw cashew pieces
2 cloves garlic
2 cups packed fresh basil (feel free to sub some baby spinach leaves if you don't have enough basil)
2 tbsp nutritional yeast
1 tbsp fresh squeezed lemon juice
½ tsp sea salt
⅓ cup olive oil
Sun-Dried Tomato Pesto Turkey Meatballs:
1 lb ground turkey
⅓ cup olive oil packed sun-dried tomatoes
2 Tbsp dairy free pesto (recipe above)
2 tsp dried onion flakes
¼ cup grated dairy-free parmesan (optional)
¼ tsp red chili flakes (optional)
Salt and pepper, to taste
For the Marinara Sauce:
2 tbsp olive oil
½ red onion, minced
3 cloves garlic, minced
1 -14 oz can petite diced tomatoes
1- 14 oz can tomato sauce
2 tsp chopped fresh rosemary
1 tsp dried oregano
Salt and pepper to taste
For the Zoodles:
4 medium-sized zucchinis
Instructions:
Make the Dairy-Free Pesto:
Combine cashews and garlic in a food processor, and process until finely chopped.
Add the basil, nutritional yeast, lemon juice and salt. Blend, then while the processor is running, slowly pour in the olive oil and process until smooth.
Taste and adjust seasonings as necessary.
Make the Turkey Meatballs:
Preheat your oven to 425°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine ground turkey, sun-dried tomatoes, pesto, onion flakes and red chili flakes and dairy-free parmesan.
Mix well. Form into 12 balls and place on the parchment lined baking sheet.
Bake for about 15-18 minutes until golden, with an internal temperature of 165°F
While the Meatballs Cook, Prepare the Marinara Sauce:
Heat olive oil in a saucepan over medium heat. Add diced onion and cook until translucent.
Add minced garlic and cook for another minute until fragrant.
Pour in diced tomatoes, tomato sauce and spices.
Bring the sauce to a gentle simmer, and cook on low for 15-20 minutes, stirring occasionally. Turn off heat and set aside when done.
While the Marinara is Simmering, Prepare the Zoodles:
Spiralize the zucchinis into noodles and set aside.
You can eat them raw for a crunchier texture, or sauté them in a pan with a little olive oil for 2-3 minutes for a softer texture.
Assemble:
Divide the zoodles onto 4 shallow bowls or plates.
Divide the marinara evenly to all 4 portions. Add the turkey meatballs on top (3 per bowl).
Add a spoonful or two of pesto to each bowl.
If desired, garnish with additional dairy-free parmesan and fresh basil.
Enjoy!
I hope you give these recipes a try! As always, I'd love to see your creations and hear your feedback. Follow us on instagram @stabilitynutrition, and post your photos of our recipe with the hashtag #stabilitynutrition.
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In good health and happiness,
Elisa