(KUTV) Whole Wheat Spaghetti with Marinara and Turkey Meatballs, serves 6.
"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!" - Chef Bryan Woolley
- 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
- To make the marinara sauce, in a large pot, add the carrots, , stir-fry vegetables, zucchini, garlic, crushed tomatoes and spice blend.
- Bring to a boil over hight heat, cover and reduce heat to a simmer.
- 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.
- 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).
- Make spaghetti pasta according to the package directions, omitting any salt or fat. Serve with the marinara and meatballs.
Recipe courtesy of Chef Bryan Woolley.
Chef Bryan Woolley is America’s longest consecutive-running TV chef. With almost three decades behind him, he continues to create culinary masterpieces for the home chef!