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Flavorful dish...
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½
lb |
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cavatelli |
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¼
cup |
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chopped parsley |
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3
Tbs |
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seasoned breadcrumbs |
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2
Tbs |
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grated Romano cheese |
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2
Tbs |
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milk |
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1
large |
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egg,
beaten |
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1
Tbs |
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grated onion |
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2
cloves |
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garlic, minced |
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1
tsp |
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salt |
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1/8
tsp |
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pepper |
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½
lb |
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ground turkey |
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1
Tbs |
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olive oil |
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1
bunch |
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spinach, cleaned, trimmed and chopped |
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6
plum |
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tomatoes, diced |
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1 |
Preheat oven
to 450 degrees F. Spray jelly-roll pan with
nonstick spray. |
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2 |
Cook
cavatelli according to package directions.
Reserve ¼ cup liquid. |
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3 |
While pasta
is cooking, in large bowl combine parsley,
crumbs, cheese, milk, egg, onion, 1 garlic
clove, ½ t. salt and pepper. Gently mix in
turkey. Form into 20 balls. Place in prepared
pan and bake 9-10 minutes, until cooked through. |
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4 |
Heat oil in
large skillet. Add spinach, remaining garlic,
and remaining salt. Cook 2 minutes until wilted.
Add tomatoes and cook 1 minute. Add pasta,
meatballs and pasta cooking liquid; cook 1
minute. |
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5 |
Serve with
grated cheese. |
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Servings: 4 |
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Cooking Tips |
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*Cavatelli is short,
narrow, ripple-edged shell pasta. If you are
unable to find cavatelli, look for another small shaped
pasta to use in its place. |
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