Penne and Meatballs

By S. Danford

Ingredients

• 1 lb fat free ground turkey
• 1/2 cup cooked quinoa
• 1 egg, lightly beaten
• 1 T fresh oregano or 1 t dried
• 1 t dried thyme
• 1/4 kosher salt
• olive oil spray
• 1/2 cup minced onion
• 2 garlic cloves
• 1 (24 oz) marinara sauce
• 6 cups broccoli florets
• 1 cup dry whole wheat penne pasta
• 4 T grated Parmesan cheese

Preparation

Step 1

In a bowl, combine the turkey, quinoa, egg, oregano, and thyme.
Season with salt and set aside.
Coat a skillet with olive oil and heat.
Add onion and garlic. Saute until translucent.
Let cool and add to the turkey mixture.
Form into 2 inch balls.
In a large pot, combine the sauce and meatballs.
Cover and heat on medium.
Bring to a simmer and reduce heat to low and cook for 20 min or until meatballs are heated through.
Meanwhile,steam the broccoli and cook penne according to package directions.
In a serving dish, combine steamed broccoli, cooked penne and meatballs.
Add sauce as desired.
Sprinkle with Parmesan cheese.

Serves 4