ZENB Spaghetti with Turkey & Veggie Meatballs

Create a classic culinary dish a masterpiece using ZENB Spaghetti, jarred tomato sauce, turkey and veggies. In less than 35 minutes, you can savor a new recipe that is low in calories and a good source of protein.

• 8 ounces ZENB Spaghetti made from 100% Yellow Peas, uncooked
• 1 pound ground turkey (93% lean)
• 1/2 cup panko bread crumbs
• 1/4 cup finely chopped red bell pepper
• 1/4 cup chopped Italian parsley and additional for serving
• 1 egg, beaten
• 1 clove garlic, minced
• 2 tablespoons water
• 1/2 teaspoon each, kosher salt and ground black pepper
• 1 tablespoon olive oil
• 2 cups no sugar added jarred tomato sauce
• 1 tablespoon shredded Parmesan cheese

INSTRUCTIONS

1.

Cook ZENB Spaghetti 1 minute less than directed on package. Reserve 1 cup pasta cooking water; drain pasta.

2.

Meanwhile, combine turkey, bread crumbs, peppers, parsley, egg, garlic, water, salt & pepper. Shape mixture into 24, (1-1/4-inch) meatballs.

3.

Arrange all meatballs in large nonstick skillet on medium heat. Combine sauce and reserved pasta water; pour mixture over meatballs. Cover and cook 8-10 minutes, shaking pan occasionally, until done (165°F). Add pasta to pan; toss gently to coat. Sprinkle with cheese and parsley before serving.