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Prep Time: 15 minutes Cook Time: 30 minutes Serves 6 Spinach Turkey Meatballs 1 lb. natural turkey, ground 1 (10 oz.) box frozen spinach, thawed, drained and chopped 2 scallions, diced 1 egg, beaten 2 cloves garlic, minced 1 tsp. oregano 1 tsp. basil 1 tbsp. ketchup 1 c. bread crumbs, fresh or dried Olive Oil Pastry brush 1/3 c. parmesan cheese, grated Preheat oven to 375°F. Combine the turkey with the spinach, scallions, egg, garlic, oregano and basil, ketchup. Mix well with your hands! Gently mix in breadcrumbs. Form into 1 inch balls and place on a baking pan lined with parchment paper or foil. Brush with oil and sprinkle each meatball with cheese. Bake for 20 minutes or until browned and cooked all the way through. Confetti Spaghetti 1 (16 oz.) box Whole-Wheat Spaghetti 2 tbsp. sea salt 1 tbsp. Extra Virgin Olive Oil 1 organic zucchini, grated 2 carrots, grated 1 organic red pepper, diced 1 jar marinara sauce 2 oz fresh basil leaves, sliced 1/2 c. Parmesan Cheese, shredded Bring 8 cups of water to a rolling boil in a large pot. Add salt and pasta. Stir. Bring back to a boil. Cover and cook for 8 to 10 minutes, or until the pasta reaches “al denté” stage. Heat a large skillet over medium heat. Add olive oil and garlic. Sauté for 30 seconds until garlic is soft. Add zucchinis, carrots and red peppers. Cook for 2 minutes or until soft. Stir in pasta sauce. Add drained pasta and stir to coast evenly. Divide into 4 to 6 portions and top with fresh basil, cheese and a couple of meatballs. |
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