Pasta with Turkey Meatballs and Roasted Vegetables

Ingredients

• 3 medium zucchini, cut into half moons
• 2 large 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
• 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

Directions

1. Preheat the oven to 425ºF, and line 2 baking sheets with aluminum foil or silicone baking mats.
2. Get the vegetables started by tossing them with the olive oil and salt. Arrange them on 1 of the prepared baking sheets in a single, even layer, then roast for 30 minutes.
3. Meanwhile, make the meatballs. In a medium mixing bowl, mix together the ground turkey, egg, mayonnaise, bread crumbs, and seasonings. Shape the mixture into 1-inch meatballs and set them on the 2nd baking sheet, leaving about 1/2-inch between them.
4. Place the meatballs in the oven with the vegetables and roast for 20 minutes.
5. Once the vegetables and meatballs are both in the oven, bring a large pot of water to a boil on the stove. Salt the water to taste; I use about 3 tablespoons for a big pot. Add the pasta, cook it according to the package directions, and drain.
6. In the pasta pot, combine the pasta, roasted vegetables, and meatballs with the olive oil, lemon juice, and parsley. Toss it all together and serve hot.