- 1 – 8oz package of pasta (I used pasta made out of red lentils for gf option)
- one jar of store-bought tomato sauce (My go-to brand is Engine 2)
For yellow split peas ‘meatballs’:
- 1 cup uncooked yellow split peas (207g)
- 3 cups water (580g)
- 2–3 fresh garlic cloves, minced
- 1/2 yellow onion, chopped
- 1 teaspoon smoked paprika (4g)
- 1 teaspoon garlic + onion powder (3g)
- 1 teaspoon dried parsley (1g)
- 1/2 teaspoon chili powder (2g)
- 1/4 teaspoon cinnamon powder (1g)
- 1/4 teaspoon turmeric powder (1g)
- 1/4 teaspoon (or more) of cayenne pepper depending on your spice tolerance
- 1/4 cup of olives (I used a Mediterranean mix)
- 1/4 teaspoon himalayan salt (2g)
- dash of black pepper
for roasted veggies:
- 1 to 2 red bell peppers
- 1 to 2 zucchini
- 1 to 2 yellow squash
- veg broth or oil for coating
- pinch of salt, black pepper, garlic and onion powder, thyme and rosemary.
optional spices:
- a dash of dried parsley or dried basil to coat meatballs and pasta.