(1 tsp for meatballs, 1 tsp for pasta sauce)
(divide between meatballs and pasta sauce)
Bread crumbs, seasoned
(peeled and grated)
Ground turkey, extra lean
Green onion, scallion, ramp
Marinara pasta sauce
(or your choice of store bought pasta sauce)
(1/3 cup for pasta sauce and the rest for the meatballs)
Parmesan cheese, grated
1 1/2 cup
Pasta, Penne, dry
1 medium pepper(s)
Red bell pepper
To make Meatballs: Heat oven to 375°F. Spray a 13 x 9-inch baking dish with no-stick cooking spray.
Mix turkey, spinach, green onions, oregano, basil, ketchup, salt, pepper, bread crumbs and cheese in large bowl. Mix thoroughly. Shape into 1-inch balls. Place in prepared baking dish. Bake 15 minutes or until fully cooked.
To make Garden Pasta: Cook pasta as instructed on the package. Once cooked al-dente, drain the water and place in a large covered bowl.
Heat oil in large skillet over medium heat. Add onions and garlic. Sauté 3 minutes. Add zucchini, bell pepper and carrot. Cook 2 minutes. Add marinara sauce and basil. Cook and stir until heated through.
Add the sauce to cooked pasta. Toss to coat. Divide pasta mixture between 8 plates. Top each with meatballs. Serve warm.