Veggie Meatballs with Whole Wheat Pasta and Carrot Salad

Ingredients

• 12 oz whole wheat penne pasta
• 1 tsp salt (For boiling pasta water)
• 2 tbsp olive oil
• 1 medium yellow onion (Finely chopped)
• 1 medium red bell pepper (Deseeded and chopped)
• 1 medium zucchini (Chopped)
• 4 cloves garlic (Minced)
• 28 oz crushed tomatoes (One can)
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.25 tsp red pepper flakes (Optional, for a little heat)
• 0.5 tsp black pepper (Freshly ground)
• 0.25 cup parmesan cheese (Grated, plus more for serving)
• 2 tbsp fresh basil (Chopped or torn, for garnish)

Instructions

1. 1

   Cook the Pasta

   • Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt.
   • Add the whole wheat penne and cook according to package directions until al dente, typically 9-11 minutes.
   • Just before draining, carefully reserve 1 cup of the starchy pasta water. Then, drain the pasta.
2. 2

   Sauté Vegetables

   • While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat.
   • Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
   • Add the chopped bell pepper and zucchini. Continue to cook for 6-7 minutes, until they are tender-crisp.
   • Stir in the minced garlic and optional red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic.
3. 3

   Simmer the Sauce

   • Pour in the can of crushed tomatoes. Add the dried oregano, dried basil, remaining 1/2 teaspoon of salt, and black pepper.
   • Stir well to combine. Bring the sauce to a gentle simmer.

Ingredients

• 4 pcs carrots (medium, washed and shredded)
• 0.5 cup fresh parsley (finely chopped)
• 3 tbsp tahini (well-stirred)
• 3 tbsp lemon juice (freshly squeezed)
• 2 tsp olive oil (extra virgin)
• 2 tsp maple syrup
• 1 pcs garlic (clove, minced)
• 2 tbsp water (to thin the dressing)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the salad base

   • In a large bowl, combine the shredded carrots and finely chopped fresh parsley.
   • Toss them together gently to distribute the parsley evenly.
2. 2

   Make the lemon-tahini vinaigrette

   • In a small bowl or jar, add the tahini, fresh lemon juice, olive oil, maple syrup, and minced garlic.
   • Whisk vigorously until the mixture is smooth. It may thicken up initially.
   • Add 2 tablespoons of water and continue whisking until the dressing is creamy and has a pourable consistency. Add a little more water if it's too thick.
   • Season with salt and black pepper, and whisk one last time to combine.
3. 3

   Combine and serve

   • Pour the prepared vinaigrette over the carrot and parsley mixture.
   • Toss everything together until the carrots are evenly coated with the dressing.
   • Serve immediately for the best crunch, or let it sit for 10-15 minutes for the flavors to meld.