Here is another recipe that is really my own concoction. What can I say, Im Italian and we don’t cook with measurements. When I learned to cook we did it by eye and gut feeling and thats…….how I know how to cook…. So my advice to you is, use your best judgement for measurements according to your taste buds and how many people you’ll be serving.
Whole Wheat Pasta
Turkey Chopmeat Lean
2 Medium Zucchini’s washed and sliced into chunks
2 Medium Summer Squash washed and sliced into chunks
1 half of a Red Onion
1 or two Garlic chopped
Fresh Ground Pepper
1 to 2 Egg Whites
For the Pasta
Follow directions on the box and cook accordingly
For the Vegetables
After your Zucchini’s, Squash and Red Onion have been washed and cut up and your garlic chopped
Use approx 1 to 2 tablespoons of extra virgin olive oil or Light Olive Oil for cooking and heat that in a non stick pan on medium high heat.
Once the oil is hot enough put in your veggies, onion, garlic into the pan. Sprinkle with fresh ground pepper and saute until soft.
For The Meatballs
Pre-heat oven to 400 degrees
In a mixing bowl combine lean turkey chop meat, bread crumbs, egg whites, oregano, basil, garlic powder, onion powder and parsley. Mix well.
Form into meatballs
Place each meatball in a non stick pan or a baking pan sprayed with canola oil or olive oil cooking spray.
Place pan in oven and cook for approx 40 minutes depending on the size of your meatballs.
Putting It Together
Spoon pasta onto a plate. Drizzle Extra Virgin Olive Oil over pasta and mix together.
Place sauteed veggies on top of pasta
Place one or two meatballs in center.