Spaghetti with Turkey Meatballs

Photo: Johnny Autry; Styling: Cindy Barr

Refrigerated pasta and links of sweet Italian sausage provide a quick start to Spaghetti with Turkey Meatballs. This kid-friendly meal is ready in 20 minutes.

Yield: Serves 4 (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 412
  • Fat: 14g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 3.1g
  • Protein: 19.2g
  • Carbohydrate: 77.7g
  • Fiber: 2.6g
  • Cholesterol: 77mg
  • Iron: 2.6mg
  • Sodium: 632mg
  • Calcium: 43mg

Ingredients

  • 1 (9-ounce) package refrigerated fettuccine
  • 3 (4-ounce) links sweet Italian turkey sausage
  • 1 tablespoon extra-virgin olive oil
  • 2 cups sliced onions
  • 1/4 teaspoon crushed red pepper
  • 2 large garlic cloves, crushed
  • 2 cups lower-sodium marinara sauce (such as McCutcheon's)
  • 1/2 ounce pecorino cheese, grated (about 2 tablespoons packed)
  • 8 basil leaves, torn

Preparation

  1. 1. Cook the pasta according to package directions, omitting salt and fat; drain.
  2. 2. Remove casing from sausages. Shape sausages into 12 (1-inch) balls. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; cook 7 minutes, browning on all sides. Remove the meatballs from pan. Add onions, red pepper, and garlic to pan; sauté for 2 minutes. Return meatballs and add marinara sauce to pan, and bring to a simmer over medium heat, scraping pan to loosen browned bits. Reduce heat to medium-low, and simmer 5 minutes or until meatballs are done. Add pasta to sauce mixture; toss well. Sprinkle with cheese and basil.
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