Wednesday, January 29, 2003
Bite with Belkys: Zucchini Fettuccine with Tomato Tofu Meatballs
Spa Atlantis at the Spa Atlantis Oceanfront and Beach Resort makes us a great vegetarian dish.
The Dish: 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
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
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.
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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