Garden Spaghetti and Turkey Meatballs

Garden Spaghetti and Turkey Meatballs

Health Rating
Prep Cook Ready in Servings
40 min 35 min 1 h 15 min 8
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Ingredients


2 tsp, leaves Basil, dried (1 tsp for meatballs, 1 tsp for pasta sauce)
1 tsp Black pepper (divide between meatballs and pasta sauce)
1 cup Bread crumbs, seasoned
1 medium Carrots (peeled and grated)
454 gm Ground turkey, extra lean
2 clove(s) Garlic (minced)
2 stalk(s) Green onion, scallion, ramp (minced)
2 cup Marinara pasta sauce (or your choice of store bought pasta sauce)
1/2 cup Olive oil (1/3 cup for pasta sauce and the rest for the meatballs)
1 tsp Oregano, dried (dried leaves)
1/2 cup Parmesan cheese, grated
1 1/2 cup Pasta, Penne, dry
1 medium pepper(s) Red bell pepper (diced)
1 dash Salt (to taste)
1 cup Spinach (fresh, chopped)
2 tbsp Tomato ketchup
1 medium Yellow onion (finely chopped)
1 medium Zucchini (grated)

Instructions


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.

Nutrition Facts

Per Portion

Calories 442
Calories from fat 178
Calories from saturated fat 35
Total Fat 19.7 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 11.7 g
Cholesterol 38 mg
Sodium 761 mg
Potassium 685 mg
Total Carbohydrate 42 g
Dietary Fiber 4.2 g
Sugars 8.5 g
Protein 23.7 g

Dietary servings

Per Portion


Grain 1.5
Meat 0.6
Milk Alternative 0.1
Vegetables 1.0

Energy sources


Pygal 38% 461.950441005 163.628233727 40% 335.546142648 270.656573188 21% 325.23654114 126.435970993 38% 40% 21% Carbohydrates Fat Protein
Recipe from: Crisco
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