rigatoni with turkey meatballs

Name: Rigatoni with Turkey Meatballs
Prep time: 15 min
Cook time: 40 min
Yield: 4
Cuisine: American
Ingredients: ## TURKEY MEATBALLS; 1 pound(s) organic ground turkey; 1/4 cup(s) organic ketchup; 1/4 cup(s) organic mustard; 1 tablespoon(s) dried basil; 1 tablespoon(s) dried garlic; - sea salt and pepper to taste; ## SAUTEED VEGGIES; 1 tablespoon(s) olive oil; 1 cup(s) diced yellow onion; 1 - whole orange bell pepper, diced; 2 - handfuls of baby spinach; 4 - garlic cloves, minced; - sea salt and pepper to taste; ## GLUTEN FREE PASTA; 9 ounce(s) gluten free rigatoni, or any kind of pasta you prefer; - once cooked, toss with olive oil, dried basil and sea salt/pepper

30 Pinches 2 Photos

Tasha Kaye

Wenatchee, WA

Updated on Oct 20, 2013

You can use regular rigatoni if you cannot find a good quality gluten-free noodle. Also, feel free to add any choice or combination of vegetables to please your palate!

Rate

prep time 15 Min

cook time 40 Min

method Saute

yield 4 serving(s)

Ingredients

TURKEY MEATBALLS
1 pound organic ground turkey
1/4 cup organic ketchup
1/4 cup organic mustard
1 tablespoon dried basil
1 tablespoon dried garlic
- sea salt and pepper to taste
SAUTEED VEGGIES
1 tablespoon olive oil
1 cup diced yellow onion
1 - whole orange bell pepper, diced
2 - handfuls of baby spinach
4 - garlic cloves, minced
- sea salt and pepper to taste
GLUTEN FREE PASTA
9 ounces gluten free rigatoni, or any kind of pasta you prefer
- once cooked, toss with olive oil, dried basil and sea salt/pepper

How To Make rigatoni with turkey meatballs

Step 1

Turkey Meatballs: I combine Organic ketchup, Organic mustard, basil flakes, garlic powder, sea salt and fresh ground pepper in a large bowl with the turkey. Mix until well combined. ( I used the leanest grade of turkey so I added a bit of olive oil to a large pan to cook them in. ) Roll meat in to small meat balls – about 1-2 inches. Cook until well done.

Step 2

Sautéed Vegetables: In a sauté pan, add a tablespoon of olive oil. Once hot, add a cup of diced yellow onion, sliced bell pepper ( I used an entire orange bell pepper ) and 4 cloves or minced garlic. Add a pinch of sea salt and some fresh ground pepper. Saute until the veggies are soft. At the very end, add a few handfuls of baby spinach leaves and cook until soft and wilted.
Step 3

Pasta: In a large pot, bring water to a boil. Add your rigatoni and cook until done. Drain. in a large bowl toss pasta with dried basil, a pinch of sea salt and a teaspoon of olive oil. Add your sautéed vegetable mixture and toss thoroughly. Serve with meatballs placed on top. Sprinkle with fresh basil and Parmesan!
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