Spaghetti with Turkey Meatballs

By sarahstpierre

Calories: 412
Fat: 14g
Saturated fat: 4.2g
Monounsaturated fat: 5.4g
Polyunsaturated fat: 3.1g
Protein: 19.2g
Carbohydrate: 77.7g
Fiber: 2.6g
Cholesterol: 77mg
Iron: 2.6mg
Sodium: 632mg
Calcium: 43mg

Ingredients

• 1 (9-ounce) package refrigerated fettuccine
• 3 (4-ounce) links sweet Italian turkey sausage
• 1 tablespoon extra-virgin olive oil
• 2 cups sliced onions
• 1/4 teaspoon crushed red pepper
• 2 large garlic cloves, crushed
• 2 cups lower-sodium marinara sauce (such as McCutcheon's)
• 1/2 ounce pecorino cheese, grated (about 2 tablespoons packed)
• 8 basil leaves, torn

Details

Cooking time 20mins

Preparation

Step 1

1. Cook the pasta according to package directions, omitting salt and fat; drain.

2. Remove casing from sausages. Shape sausages into 12 (1-inch) balls. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; cook 7 minutes, browning on all sides. Remove the meatballs from pan. Add onions, red pepper, and garlic to pan; sauté for 2 minutes. Return meatballs and add marinara sauce to pan, and bring to a simmer over medium heat, scraping pan to loosen browned bits. Reduce heat to medium-low, and simmer 5 minutes or until meatballs are done. Add pasta to sauce mixture; toss well. Sprinkle with cheese and basil.