Bite with Belkys: Zucchini Fettuccine with Tomato Tofu Meatballs

The Chef: Antoine St Louis

The Restaurant: Spa Atlantis

at the Oceanfront Health and Fitness Resort

1350 N. Ocean Blvd.

Pompano Beach, FL 33062

954-590-1000

www.spaatlantisresort.com

Ingredients:

2 medium zucchini sliced spaghetti style

1 yellow pepper, julienned

1 green pepper, julienned

1 1/2 teaspoon chopped thyme

1 1/2 teaspoon chopped parsley

1 1/2 teaspoon chopped basil

4 tablespoons extra virgin olive oil

2 tablespoons crushed garlic

1 pack tofu meatballs, chopped

1/3 cup marinara sauce

2 tablespoon Braggs amino acid

Veggy Parmesan Cheese for garnish

Directions:

Start by making the meatball sauce by pouring 2 tablespoons olive oil into a pan on medium heat. Saute the oil, 1 tablespoon of garlic, and the chopped meatballs. Flavor the mixture with 1 teaspoon of chopped thyme, parsley and basil. Add 1 tablespoon of the amino acid flavoring, stirring constantly to prevent burning. Add the marinara sauce and let simmer for a few minutes, then set the sauce to the side.

In the meantime, in a medium pan, add 2 tablespoons of olive oil, 1 tablespoon of garlic, and the yellow and green peppers. Add the spaghetti style zucchini and let it cook for two more minutes. Season with the rest of the herbs and the amino acid flavoring.

Plate the dish by placing some marinara sauce on the dish, top it with the sauteed vegetables, the tofu meatball sauce and top it with some veggy parmesan cheese and fresh basil.

Serves 3

Don't forget to tune in next week, when we start a special month of a Bite With Belkys... featuring your homemade recipes!

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