Happy Monday, friends!
How was your weekend? I got a ton done around the house, which felt amazing, spent a lot of time in the kitchen, and celebrated National Rose Day on Saturday–I mean, how could I not?
On Saturday night, I also made this spiralized carrot pasta with veggie meatballs for dinner. I had read about the spiralized carrots from Trader Joe’s in one of their Fearless Flyers and so picked up a batch when we stopped by on our way back from the coast the weekend before last (they’re in the freezer section next to the other veggies).
Jeff definitely wasn’t very interested in them, so I saved them for a night when he was going to be gone and added some fresh squash, kale, and turnip greens I’d gotten from the farmer’s market that morning and flavored it with my vegan cashew pesto. I also added some Gardein meatless meatballs — I’d never tried them before and they were perfect!
It would have been the perfect low-carb meal except for the large slice of sourdough I had on the side. I picked up a loaf also from the farmer’s market as had been my habit lately– it had dill and chives in it this week, so I just couldn’t resist!
Spiralized Carrot Pasta with Veggie Meatballs
2 cloves garlic, chopped
1/2 squash, thinly sliced
1/4 package Trader Joe’s spiralized carrots
2 tablespoons vegan pesto
1 cup kale, destemmed and chopped
1 cup turnip greens, destemmed and chopped
Heat olive oil over medium heat in a frying pan. Add garlic, squash, and spiralized carrots. Saute until they begin to soften.
Microwave meatballs until mostly defrosted then add to frying pan. Stir in pesto.
Once the meatballs begin to brown and the veggies are all the way cooked, stir in the kale and turnip greens. Cook until wilted, about 1 minute.
Serve immediately, and enjoy!
Time: 10 minutes