This fall inspired pasta is a stunning entrée, fresh and healthy and super easy!
|1||lbs roasted red pepper fettuccini|
|1||500kg pkg Maple Leaf Prime Ground Turkey|
|1 tbsp||garlic, minced|
|1/4 cup||parsley, chopped|
|1/4 cup||bread crumbs|
|1/3 cup||parmesan cheese, grated|
|1 tsp||chili flakes|
|Salt and pepper|
|1/2 cup||vegetable oil|
|1/4 cup||olive oil|
|1 tbsp||dried Italian seasoning|
Bring a large pot of salted water to boil. Cook per pkg direction or until al dente. Drain and set aside.
Preheat oven to 375 degrees. In a large bowl combine ground turkey with garlic, parsley, bread crumbs, cheese, chili flakes and salt and pepper. Combine well. Using a teaspoon shape mixture into 18 meat balls. Heat vegetable oil in a large skillet over medium high heat. Working in batches brown meat balls on all sides. Transfer to a parchment lined baking sheet and cook for 15 to 18 minutes or until an internal temperature of 165 degrees is reached. Heat olive oil in a clean pan. Add dried herbs, toss pasta into pan and heat through, about 3 to 4 minutes. Top with meat balls and additional parmesan cheese if desired.
Serve with toasted garlic bread.
Show More Comments
No Comments yet