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Zoodles, or zucchini noodles, are a low-calorie, gluten-free alternative to traditional pasta. Want to give them a taste test? This savory recipe features homemade zoodles and Pure Farmland's plant-based meatballs topped with a bit of flavorful pesto and grated Parmesan cheese.


Read the full recipe after the video.

Recipe Summary

10 mins
15 mins
25 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large (12-inch) nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, then the meatballs. Cook, turning frequently, until even golden brown and heated through the center, 8 to 10 minutes total. Remove from skillet to a paper towel-lined plate. Once skillet is cool enough to handle, wipe clean with paper towel.

  • Return skillet to medium heat. Add 1 teaspoon olive oil, tomatoes, and 1/2 teaspoon salt. Cook for 2 to 3 minutes, until slightly golden and just tender (but not burst). Remove to a plate.

  • Add the remaining 1 teaspoon olive oil, then zucchini noodles. Season with remaining 1/2 teaspoon salt and stir very gently to combine. Cook, stirring occasionally, for about 3 minutes or until zoodles are slightly tender. Add the pesto and stir gently to combine.

  • Transfer to a large serving platter and top with meatballs, tomatoes, roasted almonds, and Parmesan cheese, if desired. Serve immediately.

Nutrition Facts

324 calories; protein 15.7g; carbohydrates 13.3g; fat 25.1g; cholesterol 5.2mg; sodium 1010.6mg. Full Nutrition