Red Penne with Garden Veggie Meatballs
Experience the perfect marriage of comfort and nutrition with Red Penne with Garden Veggie Meatballs, a dish that combines hearty al dente pasta, a rich homemade marinara sauce, and wholesome baked vegetable meatballs. This recipe is a vibrant medley of grated zucchini, carrots, and earthy mushrooms, seasoned to perfection and baked until golden for a healthy, plant-powered twist on a classic Italian favorite. The robust sauce, featuring crushed tomatoes, garlic, and a hint of red chili flakes, pairs beautifully with the penne, while a sprinkle of Parmesan and fresh parsley adds an irresistible finishing touch. Ready in under an hour, this family-friendly dish is an easy yet elevated weeknight meal you'll return to again and again.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 28 oz crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp red chili flakes
- 0.25 cup grated Parmesan cheese (plus extra for garnish)
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1 cup mushrooms, finely chopped
- 0.5 cup breadcrumbs
- 1 large egg
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain and set aside.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the crushed tomatoes, dried basil, dried oregano, and red chili flakes. Reduce the heat to low and let the sauce simmer for at least 15 minutes, stirring occasionally. Adjust salt and pepper to taste.
Meanwhile, prepare the garden veggie meatballs. In a large bowl, combine the grated zucchini, grated carrot, chopped mushrooms, breadcrumbs, grated Parmesan cheese, egg, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to form a cohesive mixture.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Using your hands, form the vegetable mixture into small balls, about 1 tablespoon each, and place them on the parchment-lined baking sheet.
Drizzle the veggie meatballs with 1 tablespoon of olive oil. Bake in the preheated oven for 20 minutes, or until golden brown and firm to the touch.
To assemble, toss the cooked penne pasta with the marinara sauce until well coated. Serve the pasta in bowls and top with garden veggie meatballs.
Garnish with additional grated Parmesan cheese and chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 3199 mg | 139% | |
| Total Carbohydrate | 365.9 g | 133% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 43.3 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 986 mg | 76% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4136 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
