INGREDIENTS
1 Tablespoon olive oil
8 cups fresh baby spinach leaves
4 cloves garlic, smashed and chopped
1/2 onion, chopped finely
1 Tablespoon each fennel seeds, oregano and basil
1/2 teaspoon red pepper flakes
8 cups marinara or tomato sauce
1 package prepared soy meatballs
16 ounces whole wheat spaghetti, cooked and drained
Parmesan cheese or nutritional yeast

DIRECTIONS
Heat oil in large saucepan, add spinach and stir until just wilted. Add garlic, onion, fennel seeds,
oregano, basil and red pepper flakes, stir well and let cook over low heat until onion is translucent.
Stir in marinara, cover and cook over medium heat until bubbly. Add meatballs to sauce and simmer
covered for at least 10 minutes, stir occasionally but gently to avoid breaking meatballs. Serve
over hot pasta with grated parmesan or nutritional yeast. Cover and refrigerate leftovers. Tastes
great the next day too!

Copyright © 2009 Stefanie Samara Hamblen