By Lauren Denos: 9/22/2015 (Nutrition)

 Zucchini pasta with pink sauce and meat balls

Zucchini is one of my favorite pasta substitutes, which you will no doubt discover as you see more of my recipes. In this recipe we use yogurt instead of cream to add the creaminess to the sauce. You will notice that the yogurt will not mix it quite as perfectly as cream does, but I am willing to have the trade off to be able to skip the cream. It still taste delicious with better health benefits. We use yogurt because many people with dairy issues can handle yogurt better than other options because of the fermentation process.

Meat Ball Ingredients

  • 4 oz ground chicken

  • 1/8 tsp rubbed sage

  • 1/8 tsp Italian seasonings

  • 1 Pinch of salt

  • 2 Cloves fresh garlic minced


  1. Mix up the spices in the ground chicken. It is easiest to kneed it in with your hands.

  2. Mold it into 8 small meat balls

  3. Spray a pan with non stick spray and cook meat balls on medium heat until browned on all sides.

Pasta and Sauce Ingredients

  • 2 Zucchini's

  • 1/2 Cup red pasta sauce

  • 1/2 Cup Greek yogurts

  • 2 Cloves fresh garlic minced

  • 1 Dash of salt

  • 1 Tbsp olive oil

  • 2 Drops of stevia


  1. Use a spiral slicer to slice the zucchini.

  2. Cook the zucchini pasta in the olive oil on medium heat until tender about 5 minutes, al dente is the best, not too soggy.

  3. Mix the Greek yogurt, red pasta sauce, stevia (if desired), salt and garlic in a bowl.

  4. Add the mixture to the pasta and add the meat balls. Let simmer for a few more minutes. About 5 minutes should do it.

  5. That is it Enjoy!

Makes 2 servings at 254 calories each



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