Whole Wheat Spaghetti with Marinara and Turkey Meatballs
This Simple Cooking with Heart Italian recipe for Whole-Wheat Spaghetti with Marinara and Turkey Meatballs is an upgrade from the classic — it has more fiber and vegetables, less saturated fat and sodium but it sure delivers on taste!
Ingredients
Marinara Sauce:
14 oz. canned, low-sodium sliced carrots
14.4 oz. packaged frozen pepper stir-fry (onions and peppers), thawed
1 medium zucchini, chopped
4 garlic cloves, minced
52 oz. crushed tomatoes, low-sodium
2 tsp salt-free, dried Italian spiced blend
Whole Wheat Spaghetti and Turkey Meatballs:
1 lb. extra-lean ground turkey breast
1/4 tsp black pepper
1/2 cup multigrain cereal flakes (crushed, optional)
1 lb whole-wheat spaghetti pasta
Instructions
1
To make the marinara sauce, in a large pot, add the carrots, , stir-fry vegetables, zucchini, garlic, crushed tomatoes and spice blend.
2
Bring to a boil over hight heat, cover and reduce heat to a simmer.
3
To make the meatballs, in a large bowl, combine the turkey, pepper, cereal (optional) and parsley. Form meat mixture into golf-ball size meatballs to make about 20-25 meatballs.
4
Add meatballs into the simmering sauce, trying to get the majority of meatballs covered by sauce. Cover and cook until the meatballs are cooked through (about 25 minutes).
5
Make spaghetti pasta according to the package directions, omitting any salt or fat. Serve with the marinara and meatballs.
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