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Tomato Chickpea Pasta w/ Zucchini Meatballs

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Lunch & Dinner

Cooking & Baking Supplies

  • Lodge Cast Iron Skillet

Ingredients  

Pasta

  • 1 8oz box of lentil or chickpea spaghetti
  • 1 cup cherry tomatoes, sliced + sauteed in olive oil on stove
  • 3 tbsp olive oil (2 tbsp to cook tomatoes, 1 tbsp to put in pasta water)
  • 1/8 cup fresh basil

Tomato Sauce

  • 1/4 cup fresh basil
  • 1/4 cup onion, chopped
  • 4 large tomatoes, halved
  • 1 garlic clove, grated
  • 2 tbsp tomato paste
  • salt + pepper to taste

Zucchini Meatballs

  • 1 cup gluten free breadcrumbs
  • 1 egg
  • 3 cups zucchini, grated
  • 2 garlic cloves, minced
  • salt + pepper to taste
  • 1 tsp Italian seasoning (optional)
  • 1/4 cup olive oil to cook

Instructions 

  • Place all of the tomato sauce ingredients in a large pot and let simmer over medium heat for 30 minutes.
  • While tomato sauce simmers, prep the meatballs. Grate the zucchini, place it in a medium bowl, sprinkle salt on it, and let sit for 10 minutes. Using a cheesecloth or paper towel squeeze out the water.
  • In a large mixing bowl, mix together the zucchini with all meatball ingredients and mix well. Set aside.
  • Heat up water for pasta according to pasta box instructions and add 1 tbsp of olive oil. Cook pasta according to instructions.
  • When you add pasta into the water, start making meatballs. Heat a large pan or skillet over medium heat and add olive oil to cover the base of the pan so it is about 1/4 inch deep (approximately 1/4 cup of oil). Roll 3 tbsp balls and place on a heated pan. Cook on all sides for about 3 minutes until all sides are golden brown (should take about 10 minutes). Continue to add oil as needed to maintain at least 1/4 inch deep in the pan and cook meatballs until batter is done.
  • Strain water from pasta and place pasta back in the pot. Add in tomato sauce and leave on a low boil.
  • In a medium pan over medium heat, heat 2 tbsp of olive oil and add halved cherry tomatoes and saute until the outside starts to crinkle.
  • Add cherry tomatoes to the pasta in the pot, add fresh basil, and meatballs and ENJOY!
Did you make this recipe?Tag @girlswhoeat!