Organic Black Bean Penne (I used Tolerant Brand found at Kroger health food isle. 22 g protein, 15 g. fiber, made only from non-GMO Black Beans, so grain, wheat and gluten-free)
Veggie Meatballs (I used Veggie Patch Tuscan Meatballs, 15 g protein, found at Kroger refrigerated health food isle. 6 meatballs are only 140 calories and fortified with tons of vitamins and minerals!)
1/2 Zucchini - Chopped
1/2 Red Bell Peppers - Chopped
Roasted Garlic & Herb Spice
Cook Black Bean Penne according to directions ( boil water and cook for 6 minutes), Drain and drizzle with olive oil.
Meanwhile, sauté zucchini and red peppers (or other preferred veggies) in olive oil with spices just until warmed - do not overcook (about 4-5 min. on medium heat).
For meatballs, either cook on stovetop for 6-7 minutes or microwave on glass dish for 2-3 minutes on med-high power, turning once.
Combine all ingredients once cooked and top with Nutritional Yeast.
I was so excited to experiment and try this dish since I try to stay away from starchy pasta (unless 100% Whole Wheat) and I don't eat red meat or turkey meatballs (tastes gamey to me!). Not only are these Veggie Meatballs absolutely delicious, packed with protein and other vitamins & minerals and are "meaty like", but combined with the black bean penne and sautéed veggies offers a completely delicious, filling meal of goodness! Even if you are a meat eater, this is a tasty dish to try. The black bean penne is a great substitute for Gluten-Free and Grain/Starch-Free folks. No bloat, less calories, sodium and fat than traditional Pasta & Meatballs.