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Ingredients
1/2 pound whole-wheat spaghetti
1 pound ground lean turkey
1/2 cup finely grated Parmesan
1/4 cup chopped parsley
1/4 cup fresh whole-wheat bread crumbs
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup minced onion
2 garlic cloves, minced
1 (26-ounce) can low-sodium crushed tomatoes
1 cup canned pinto beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish: additional parsley, 1/4 cup Parmesan
Preparation
Cook spaghetti according to package directions; keep warm. Combine turkey, 1/2 cup Parmesan, 1/4 cup chopped parsley, bread crumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Form into 15 meatballs; set aside. Heat olive oil in a large saucepan over medium-high heat. Add onion; cook until soft (5 minutes). Add garlic; cook 2 minutes. Stir in tomatoes, pinto beans, 1/4 teaspoon each salt and pepper; bring to a boil. Add meatballs; return to a boil. Reduce heat and simmer over low until meatballs are cooked through and sauce has thickened (15 minutes). Divide spaghetti, meatballs, and sauce among 5 bowls. Garnish with additional parsley and 1/4 cup Parmesan.
Nutritional Information
Calories:
439
Fat:
12.2g( Sat. 3.4g, Mono 2.7g, Poly 1g)
Protein:
33g
Carbohydrates:
55g
Fiber:
9g
Cholesterol:
98mg
Iron:
0.0mg
Sodium:
623mg
1/2 pound whole-wheat spaghetti
1 pound ground lean turkey
1/2 cup finely grated Parmesan
1/4 cup chopped parsley
1/4 cup fresh whole-wheat bread crumbs
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup minced onion
2 garlic cloves, minced
1 (26-ounce) can low-sodium crushed tomatoes
1 cup canned pinto beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish: additional parsley, 1/4 cup Parmesan
Preparation
Cook spaghetti according to package directions; keep warm. Combine turkey, 1/2 cup Parmesan, 1/4 cup chopped parsley, bread crumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Form into 15 meatballs; set aside. Heat olive oil in a large saucepan over medium-high heat. Add onion; cook until soft (5 minutes). Add garlic; cook 2 minutes. Stir in tomatoes, pinto beans, 1/4 teaspoon each salt and pepper; bring to a boil. Add meatballs; return to a boil. Reduce heat and simmer over low until meatballs are cooked through and sauce has thickened (15 minutes). Divide spaghetti, meatballs, and sauce among 5 bowls. Garnish with additional parsley and 1/4 cup Parmesan.
Nutritional Information
Calories:
439
Fat:
12.2g( Sat. 3.4g, Mono 2.7g, Poly 1g)
Protein:
33g
Carbohydrates:
55g
Fiber:
9g
Cholesterol:
98mg
Iron:
0.0mg
Sodium:
623mg