"Spaghetti" and Meatballs
- 1 9 oz bag of BGF Chili noodles
- 1 cup sliced mushrooms
- 1 cup sliced zucchini
- 2 cups of spinach
- Marinara sauce
- 1 bag of chicken meatballs
- shredded parmesan
Cook chili noodles in salted water according to packaging.
Preheat oven and heat up chicken meatballs according to packaging.
While pasta and meatballs are cooking, saute mushrooms in olive oil over medium heat until softened. Add zucchini and cook for an additional 5 minutes. Turn down the heat to a simmer and add spinach and grated garlic. Once spinach cooks down, add about ½ cup of marinara sauce and stir.
When the pasta and meatballs are done cooking, toss them into the saucepan with veggies and add more marinara sauce, if desired. Sprinkle with salt, pepper, and serve with shaved parmesan.