Super-quick, super-flavorful, and made with Utterly Pedestrian ingredients so easy to keep on hand!

Enjoy without the meatballs — super-delish on its own, over “noodles” or “spaghetti” made from fresh, raw baby zucchini — or make a side of meatballs for a heartier repast!

And even if you make the whole Spaghetti & Meatball affair… it will still take you all of about 15 minutes, tops!

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Recipe for: Simple Tomato-Red Pepper Sauce for Spaghetti & Meatballs

Note: This sauce will be on the salty side in order to offset the high-water-content, utterly saltless zucchini pasta.

• 1 heaping cup small sweet tomatoes, such as cherry or grape varieties
• 1/2 red pepper
• 1 tablespoon cold-pressed olive oil
• 1/2 heaping teaspoon fresh garlic (up to 1 teaspoon if you want it to have more heat)
• 1 heaping teaspoon red onion
• 1/2 teaspoon quality natural salt
• generous grindings fresh black pepper

Blend in blender until smooth. As easy as that!

Pour over baby zucchini that has been peeled and sliced or chopped into thin, fine pieces. One baby zucchini is approximately good for one person, to fill one plate, unless the zuke is on the wee side!

When you have the sauce and noodles (and meatballs, if you’re making them) plated up, you can also put the plate in the oven on the lowest temp (mine is 170 degrees) while you clean up your mess. By the time you finished, your dinner will be a few degrees warmer (but still in the vicinity of 100, as you can tell by it being quite comfy to the touch). A warming, cozy, savoy meal… but still full of all it’s enlivening goodness!

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