Ingredients

3 medium (about 3/4 pound) zucchini, cut into half moons
2 large (about 3/4 pound) red bell peppers, sliced into 1-inch strips
1 medium yellow onion, sliced into half moons
1 tablespoon olive oil
1/2 teaspoon salt
1 pound ground turkey
1 large egg
2 tablespoons mayonnaise
1/2 cup plain bread crumbs
1 teaspoon Italian Seasoning (or 1/4 teaspoon each dried oregano, basil, marjoram, and rosemary)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound any small shaped pasta, like orecchiette, bowties, or rotini
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley

Instructions

1.Preheat the oven to 425ºF: Line two baking sheets with aluminum foil or silicone baking mats.
2.Begin roasting the vegetables: Toss the vegetables with the olive oil and salt. Spread them out on one of the baking sheets in a single, even layer. Roast the vegetables for 30 minutes.
3.Prepare and begin roasting the meatballs: In a medium mixing bowl, combine the ground turkey, egg, mayonnaise, bread crumbs, and seasonings. Roll into 1-inch meatballs and place on the second baking sheet, about 1/2-inch apart. Roast the meatballs for 20 minutes in the oven alongside the vegetables.
4.Boil the pasta: Once both the vegetables and meatballs are in the oven, put a large pot of water on the stove to boil. Salt the pasta water to taste (I use about three tablespoons for a big pot) and boil the pasta. Cook the pasta according to the instructions on the package and drain.
5.Toss everything together and serve: In the pasta pot, stir together the roasted vegetables, meatballs, and pasta with the olive oil, lemon juice, and parsley. Serve hot.

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