1teaspoondiamond kosher salt (if using any other salt, use half the amount)
2 garlic cloves, crushed
1/4cupfreshly grated parmesan
zest of 1lemon
Remaining Ingredients (amounts are for 2)
1.5cupsroasted tomato & garlic sauce , (see recipe below; use half of the full recipe)
8ouncespasta of choice
1/2bunchkale, cut into ribbons
2cupsgreen beans, cut into 1'' pieces
1/4cupfresh parmesan, for topping
Instructions
Make roasted garlic tomato sauce (can be done up to 7-9 days in advance).
Make the meatballs: (can be done in advance)
Line a baking sheet with foil and spray with oil.
Using clean hands, combine all ingredients in a large bowl. Shape into small balls* that are about the size of a tablespoon and place on pan. *I've found that a smaller size browns better and cooks all the way through more uniformly and quickly (especially from frozen).
Cook pasta and vegetables:
Cook pasta according to package directions in a medium saucepot (ideally the same one you'll use for the sauce and meatballs). When there are 3 minutes left in the cooking time, add in the kale and green beans (ex: If pasta takes 10 minutes to cook, add in kale and green beans at 7 minutes). Once cooked, place pasta and greens in a colander and set aside. Lightly clean saucepot, but you'll reuse it so go easy on the cleaning (that's the point!).
Add roasted tomato sauce to the same medium saucepot and heat over low heat. Add in meatballs and cover pot. Simmer until meatballs are cooked through, about 7 minutes.
Remove cover and add in pasta and vegetables. Stir. Top with parmesan and serve.