Gemelli with Zucchini Meatballs and Avocado Chimichurri
Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook
Don't let this recipe's length intimidate you. It's as simple to make as it is delicious. I like to make the meatballs and sauce ahead of time so their flavors develop even more. When I'm not in the mood for chimichurri sauce, I substitute my favorite salt-free marinara.
Daily Dozen Beans, Flaxseeds, Herbs and Spices, Nuts and Seeds, Other Fruits, Other Vegetables, Whole Grains
Ingredients
ZUCCHINI MEATBALLS
1(15-ounce)BPA-free can or Tetra Pak salt-free chickpeas, drained, rinsed, and blotted dry
3garlic cloves, smashed
⅓cupold-fashioned rolled oats
3tablespoons nutritional yeast
3tablespoons ground flaxseeds
1tablespoonground chia seeds
2teaspoonsfresh lemon juice
1teaspoonwhite miso paste
1 ½teaspoons dried basil
1 ½teaspoons dried oregano
1teaspoononion powder
¼teaspoonground black pepper
1cupshredded zucchini, squeezed dry
CHIMICHURRI SAUCE
2ripe Hass avocados, peeled and pitted
2tablespoons fresh lemon juice
1tablespoonred wine vinegar
2-3garlic cloves, minced
1teaspoon white miso paste
½ teaspoon dried oregano
¼teaspoon red pepper flakes, or to taste
¼teaspoon ground black pepper
¼cupchopped fresh cilantro
¼cupchopped fresh parsley
PASTA
8ounceswhole-grain or bean-based gemelli or other pasta of choice
Instructions
FOR THE ZUCCHINI MEATBALLS:
Combine the chickpeas, garlic, oats, nutritional yeast, flaxseeds, and chia seeds in a food processor and pulse until finely chopped. Add the lemon juice, miso paste, basil, oregano, onion powder, and black pepper. Pulse until thoroughly mixed. Transfer to a large bowl and add the shredded zucchini. Stir together until well combined. The mixture should hold together when pinched between two fingers. If the mixture is too wet, add a little nutritional yeast or ground flaxseeds to absorb excess moisture.
Preheat the oven to 375°F. Line a baking pan with a silicone mat or parchment paper.
Scoop about 2 tablespoons of the zucchini mixture at a time and use your hands to roll the mixture into balls. Arrange the zucchini balls on the prepared baking pan and bake for 25 minutes, or until firm and lightly browned.
FOR THE CHIMICHURRI SAUCE:
In a food processor, combine all the chimichurri sauce ingredients plus ¼ cup of water and pulse to combine. Set aside.
FOR THE PASTA:
Cook the pasta according to package instructions in a pot of boiling water until al dente. Drain and return to the pot. Add the chimichurri sauce and toss gently to combine. Divide the pasta into shallow serving bowls and top each portion with 2 or 3 zucchini meatballs.