Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (2)
Spaghetti and Meatballs
NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 45%
CARBS 58G50% OF CAL
7G FIBER44G OTHER7G TOTAL SUGAR
FAT 18G34% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plant-based spaghetti and meatballs made with mushrooms or meat substitute, served with marinara and fresh basil. A satisfying vegetarian take on the classic.
mainitalianpastabeansdairy free
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces spaghetti (cooked al dente)
- 2 medium zucchini (spiralized)
- Vegan Meatballs ( or Plant-Based Ground Meatballs)
- Marinara sauce
- Fresh basil
- Extra-virgin olive oil (for drizzling)
- Finely chopped fresh parsley
At a glance
PER SERVING · TIME 40M
CAL 23%·PRO 45%
CARBS 58G50% OF CAL
7G FIBER44G OTHER7G TOTAL SUGAR
FAT 18G34% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 815mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 576mg
- Calcium
- 105mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 815MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.