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.
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.
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!