Ingredients for Italian Wedding Pasta
- Ground Turkey
- Dried Breadcrumbs
- Fresh Parsley Leaves
- Garlic Clove
- Egg
- Romano Cheese
- Farfalle Pasta
- Cornstarch
- 2% Low Fat Milk
- Reduced Sodium Chicken Broth
- Baby Spinach
- Ground Black Pepper
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How to Make Italian Wedding Pasta
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Gently mix until just combined. Roll the mixture into 1-inch meatballs.
- Heat a large pot or Dutch oven over medium-high heat. Add the meatballs and brown them on all sides. Remove the meatballs from the pot and set aside.
- Add carrots and celery to the pot and cook for 5-7 minutes, until softened.
- Stir in chicken broth, diced tomatoes (undrained), oregano, basil, and red pepper flakes (if using). Bring the mixture to a boil.
- Reduce heat to low, return the meatballs to the pot, and simmer for 20 minutes.
- Add the pasta and cook according to package directions, until tender. Stir in the chopped parsley during the last minute of cooking.
- Serve hot, topped with grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
16g
Fat
36g
Carbs
17g
