I’ll admit, this meal was derived from the following:

1) I got this sweet vegetable spiralizer from Maesto, which is becoming one of my favorite kitchen appliance brands. The products are super affordable and work very well in my experience

2) Sheer laziness. I didn’t feel like making pasta sauce, but I had a can of crushed tomatoes and homemade pesto in my fridge (which you can find here), and figured combining the two would make a decent sauce. And I was right! Plus, who says you need to pick between red and green sauce? I’m a grown ass woman and if I want both I’ll do what I please.

Veggie noodles are super trendy right now, and the hype is real. This is the perfect way to up your vegetable intake, and it feels like you’re eating pasta.

No real measurements here since I made myself a fairly small portion, but one large zucchini was enough to hold me over for dinner and pack lunch tomorrow.

You will need:

• Zucchini
• Crushed tomatoes
• Pesto
• Cooked meatballs (try my killer turkey meatballs!)

Cut your zucchini into pasta-like shreds. I prefer the flat linguine-ish cut.

In a large pan, heat up your crushed tomatoes and pesto. I used about a 1:2 ratio of pesto to tomato.

Add your zucchini to the pan once your sauce is hot. You’ll only need to cook the zucchini in the pan for about 5-10 minutes over medium-high heat. If you overcook the zucchini, it will be mushy and gross. If you have room, add your meatballs in here too so they can soak up the sauce.

Boom, you’re done! Dinner in minutes.