Summer Pasta with Zucchini Sauce and Tiny Meatballs - Recipe by Koji Cooks
- Michael Fennelly
- Jul 10
- 2 min read
This summer pasta is ideal with or without meatballs. The zucchini sauce is light yet full of flavor, made with fresh, vibrant zucchini and either imported cherry tomatoes in sauce or fresh ones. I'm using my homemade fettuccine, but any pasta you prefer would be delicious.
SUMMER PASTA WITH ZUCCHINI SAUCE AND TINY MEATBALLS - Recipe (serves 4-6)
SAUCE
1/4 cup. extra virgin olive oil
1 tablespoon fresh sliced garlic
3 cups grated zucchini- rinse and grate on a box grater.
3 cups imported canned cherry tomatoes
1/2 cup imported tomato sauce (a small can)
1 teaspoon kosher salt
30 grinds of black pepper
METHOD
Warm the olive oil in a Dutch oven over medium-high heat, add the garlic and zucchini, and sauté for 3 minutes. Mix in the tomatoes, tomato sauce, salt, and pepper, and continue sautéing while stirring for another 3 minutes. Turn off the heat and cover.
MEATBALLS
1 pound ground pork
1 pound ground beef
1 tablespoon minced garlic
1 large egg
1/3 cup seasoned panko
1/3 cup chopped parsley
2 slices of white bread soaked in 3 tablespoons of warm milk, then mixed vigorously into a paste.
1/2 cup fresh grated parmesan
1 teaspoon kosher salt
30 grinds of black pepper
METHOD
*Have some extra virgin olive oil to lightly coat the finished meatballs before cooking.
In a bowl, combine all the ingredients listed above and mix them well, pressing the mixture down to remove air bubbles. Form the mixture into small meatballs about the size of cherry tomatoes, coat them with olive oil, and bake at 375°F for about 8-10 minutes or until just cooked through. Add as many meatballs as desired to the Zucchini sauce, and freeze any extras for later. Keep the Zucchini sauce and meatballs warm on low heat while you prepare your chosen pasta. Serve the pasta, add the sauce and meatballs, and top with basil and Parmesan.
GARNISHES
Thai basil leaves or Italian basil leaves
plenty of fresh grated parmesan
Comments