 Fusilli Pizzaiola with Turkey Meatballs
Makes 4 servings
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Ingredients
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2
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cans (about 14 ounces each) no-salt-added whole tomatoes
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1
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can (8 ounces) no-salt-added tomato sauce
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1/4
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cup chopped onion
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1/4
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cup grated carrot
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2
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tablespoons no-salt-added tomato paste
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2
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tablespoons chopped fresh basil
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1
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clove garlic, minced
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1/2
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teaspoon dried thyme leaves
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1/4
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teaspoon sugar
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1/4
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teaspoon black pepper, divided
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1
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bay leaf
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1
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pound 93% lean ground turkey breast
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1
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egg, lightly beaten
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1
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tablespoon fat-free (skim) milk
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1/4
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cup Italian-seasoned dry bread crumbs
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2
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tablespoons chopped parsley
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8
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ounces uncooked fusilli or other spiral-shaped pasta
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Slow Cooker Directions
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1. Combine tomatoes, tomato sauce, onion, carrot, basil, tomato paste, garlic, thyme, sugar, 1/8 teaspoon pepper and bay leaf in slow cooker. Break up tomatoes gently with wooden spoon. Cover; cook on LOW 4-1/2 to 5 hours.
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2. About 45 minutes before end of cooking, prepare meatballs. Preheat oven to 350°F. Combine turkey, egg and milk; blend in bread crumbs, parsley and remaining 1/8 teaspoon pepper. With wet hands, shape mixture into small balls. Spray baking sheet with nonstick cooking spray. Arrange meatballs on baking sheet; bake 25 minutes or until no longer pink in center.
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3. Add meatballs to slow cooker. Cover; cook 45 minutes to 1 hour or until meatballs are heated through. Remove and discard bay leaf. Prepare pasta according to package directions; drain. Place pasta in serving bowl; top with meatballs and sauce.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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425
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Calories from Fat
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11 %
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Total Fat
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5 g
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Saturated Fat
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1 g
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Cholesterol
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98 mg
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Carbohydrate
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60 g
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Fiber
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6 g
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Protein
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32 g
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Sodium
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265 mg
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Dietary exchanges
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3 Starch
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2 Vegetable
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3 Meat
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Printed
from fbnr.com
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