Pasta with Turkey Meatballs and Roasted Vegetables
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
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
Preheat the oven to 425ºF. Line two baking sheets with aluminum foil or silicone baking mats.
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. 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.
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 and boil the pasta. Cook the pasta according to the instructions on the package and drain. 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.