Wheat Pasta and Vegetable Alfredo with Turkey Meatballs

Try this super easy, savory and veggie version of an American-Italian favorite from the Kendall Reagan Nutrition Center.

Serving Size: about 2 cups

Yield: 4 servings

Ingredients:

Turkey Meatballs

• 1 lb lean ground turkey
• ¼ cup whole wheat Italian bread crumbs
• ½ teaspoon dried basil
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ cup Parmesan cheese

Pasta Alfredo

• 1/2 zucchini, cubed
• 1/2 yellow squash, cubed
• 1 medium head of broccoli, chopped
• 1/2 box (8 oz) of any type of whole grain pasta
• 1 cup light Alfredo sauce

Directions:

Turkey Meatballs

1. Heat oven to 375 ° F
2. Mix breadcrumbs with spices and cheese.
3. Roll ground turkey into balls (about golf ball-sized).
4. Roll meatballs in breadcrumb mixture.
5. Sprinkle remaining mixture on top of meatballs.
6. Bake for about 10-15 minutes (check around 10-12 minutes) or until internal temperature is 165 ° F

Pasta Alfredo

1. Steam vegetables in steamer for 20 minutes or steam in microwave for 2-3 minutes or until tender.
2. Bring water to boil and cook pasta for about 10-12 minutes until al dente. Drain when done.
3. Combine pasta with steamed veggies and add Alfredo sauce on top. Mix with spoon until combined.
4. Top pasta with meatballs and add Parmesan to taste.

Nutrition Information / Amount per serving:

• Calories                                  335.9
• Protein                                     34.1 g
• Total fat                                   17.9 g
• Total Carbohydrates                51.97 g
• Saturated fat                              6.3 g
• Dietary Fiber                              7.6 g
• Cholesterol                            113.2 mg
• Sodium                                  631.36 mg

For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. More great info is also available at the College of Health and Human Sciences Pinterest board.