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Tired of the same ol’ spaghetti and sauce? Kick your pasta dinners up a notch by topping fun noodle shapes with this light, cheesy sauce and homemade vegetarian meatballs. If you’re really pressed for time, use one 12-oz. package of frozen prepared veg meatballs instead.
Cook pasta according to package directions. Meanwhile, place soy crumbles in bowl and microwave 1 1/2 minutes on high. Add 2 Tbs. cheese, breadcrumbs, egg, 1 tsp. garlic, Italian seasoning and red pepper flakes. Mix together until fully combined.
Heat 1 tsp. oil in nonstick skillet over medium-high heat. Roll 1 Tbs. soy crumble mixture into ball and place in pan. Repeat with remaining mixture. Cook meatballs 3 to 5 minutes, or until evenly browned. Add peas and broth, cover and reduce heat to medium-low. Simmer 4 to 5 minutes, or until most of liquid has evaporated.
Drain pasta and toss with lemon juice, chives, thyme and remaining 1 Tbs. oil in serving bowl. Season with salt and pepper. Add meatballs and peas, sprinkle remaining cheese over pasta, and serve.
- Calories 258
- Carbohydrate Content 30 g
- Cholesterol Content 45 mg
- Fat Content 8.5 g
- Fiber Content 4 g
- Protein Content 15 g
- Saturated Fat Content 2.5 g
- Sodium Content 474 mg
- Sugar Content 2 g