(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.
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!