Spaghetti and "Meatballs" Masala
Ingredients
16 oz.
Kowalski's Organic Boxed Spaghetti
2 tbsp.
Kowalski's Extra Virgin Olive Oil
4 cloves
garlic, minced
1
shallot, minced
1
small zucchini, cut into ½" dice
1
carrot, peeled, cut into ¼" dice
2 tbsp.
Kowalski's Organic Hot Curry Powder
½ tsp.
Kowalski's Ground Ginger
¼ tsp.
crushed red pepper flakes
16 oz.
Kowalski's Signature Fresh Pomodoro Pasta Sauce (from the Dairy Department)
7.9 oz. pkg.
frozen plant-based meatballs, thawed
- thinly sliced green onion, fresh cilantro and/or basil, for garnish
Directions
- In a large pot of heavily salted water, cook spaghetti according to pkg. directions until just al dente (do not overcook); about 3 min. before the end of cooking time, scoop 1 cup pasta cooking water from the pot and set aside.
- While pasta cooks, heat oil in an extra-large sauté pan over medium heat.
- Add garlic and shallot to the pan; cook, stirring frequently, until shallot is softened and garlic is fragrant (2-3 min.).
- Add zucchini and carrot; cook and stir for 2 min.
- Add curry powder, ginger and red pepper flakes; cook and stir for 2 min.
- Add pomodoro sauce and meatballs; cook until sauce and meatballs are hot and vegetables are crisp-tender (about 2 min.).
- Using a slotted spoon, transfer cooked pasta to the sauté pan; stir and simmer until thickened (1-2 min.).
- Add hot pasta water a bit at a time, as needed, until dish reaches desired consistency.
- Garnish to taste; serve immediately.
Tasty Tip:
- This meal is a wonderful way to incorporate plant-based protein into your diet. Of course, this recipe is also great when made with traditional meatballs!
