Pasta with Zucchini Pecan Balls
Prep Time: 15 mins | Cook Time: 35 mins | Course: Dinner | Serves: 6
Zucchini and pecan vegetarian “meatballs” are a wonderful addition to pasta night. Brown them in a bit of olive oil and let them finish cooking in a tomato simmer sauce. Angel hair pasta is my favorite with this dish, but try it with your favorite pasta. Inspired by Diane Morrisey https://www.instagram.com/p/CwxYEh6roTl/?hl=en
2 zucchini, shredded
¼ tsp salt
1 onion, quartered and chopped
3 cloves garlic, minced
1 cup pecans, chopped
½ cup panko
Salt and pepper, to taste
½ tsp cloves
1 egg
1 cup parmesan cheese, shredded
1 Tbsp olive oil
1 lb angel hair pasta, (or other favorite pasta) cooked to package directions
Marinara:
½ cup butter, melted
2 lbs roma tomatoes, quartered
7 cloves garlic, minced
1 tsp red wine vinegar
Chili flakes, a sprinkle to taste
Salt and pepper, to taste
¼ cup fresh basil, cut into chiffonade ribbons
8 oz burrata cheese, quartered
In a food processor, grate zucchini with the large shredding disc and place in a strainer with ¼ tsp salt to drain. Place the metal blade in the food processor and chop into medium-dice-size pieces (they will get smaller with the next addition of pulses). Add garlic, and pecans and pulse a few times to chop. Transfer the mixture to a mixing bowl along with the drained zucchini. Add panko, salt, pepper, ground cloves, egg, and parmesan cheese. Stir together and form into tablespoon-size balls.
Heat olive oil in a large skillet and brown the zucchini balls on one side over medium-low heat. Gently turn over to cook and brown the top side.
In a blender, puree the butter, tomatoes, and minced garlic. Pour over the zucchini balls in the large skillet over medium-low heat. Cook until the sauce comes together and is simmering. Spoon the sauce over the zucchini balls to help cook them through. Stir in the vinegar, chili flakes, salt, and pepper. Add cooked and drained pasta stirring some of the sauce over the top. Top with basil, and burrata cheese pieces.
