Creamy Whole Wheat Penne Pasta with Turkey Meatballs

When I know I’m going on a long run in the morning, I know I need to plan my food choices ahead of time. Now, I don’t just mean my breakfast. I know I need to start working on my running fuel earlier than the morning of, so I want to prepare and energize my body the night before. So, I turn to a wholesome pasta dish. I got tired of the spaghetti, so I went with some whole wheat penne this time. This dish combines whole wheat pasta with lean protein – two ingredients I know my muscles will thank me for the next day. If you’re a spice nut, add some crushed red pepper to taste and enjoy the nice little kick combined with the creamy pasta!

Prep time: 15 minutesCook time: 35 minutesYield: 5 servingsServing size: 3/4 cup of pasta and 2 meatballs

Ingredients

Meatballs Ingredients:
• 2 1/4 Tbsp olive oil
• 1/2 yellow onion, diced
• 1 garlic clove, minced
• 1 lb (16 oz) lean ground turkey
• 1 egg, beaten
• 1/3 cup whole wheat breadcrumbs
• 1/2 Tbsp Italian seasoning
Whole Wheat Creamy Penne Pasta Ingredients:
• 3 cups dry whole wheat penne pasta
• 8 sun-dried tomatoes, chopped (about 1/3 cup)
• 1 can (12 fluid oz) NESTLE CARNATION Evaporated Lowfat 2% Milk
• 1 1/2 cups Italian-style four cheese blend
• 1 tsp dried basil
• 1 tsp oregano
• 1 tsp (or to your taste) red pepper flakes
• 1/4 tsp ground black pepper

Instructions

1. Preheat oven to 350 degrees.
2. Grease a 9x13 baking dish with 2 Tbsp of olive oil, and place it in the oven while preheating.
3. On the stove top, heat 1/4 Tbsp of olive oil on medium-low heat.
4. Add the diced onion and minced garlic. Stir frequently until onions are transparent, about 3 minutes.
5. Remove from heat. Let cool, about 2 minutes.
6. In a medium size bowl, mix the turkey, egg, breadcrumbs, Italian seasoning and the cooled sauteed onions and garlic.Your hands work best.
7. Carefully remove the preheated pan from the oven. Using an ice cream scooper (if available), make 1 inch balls and place them evenly in the pan.
8. Put meatballs in oven and bake for 30 minutes, or until brown, flipping them halfway through.
9. Cook pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time. Drain.
10. Meanwhile, combine evaporated milk, cheese, basil, oregano, red pepper and black pepper in medium saucepan. Cook over low-medium heat, stirring occasionally, until cheese is melted.
11. Remove from heat.
12. Add pasta and sun-dried tomatoes to cheese sauce; stir until combined. Serve and top with meatballs.

Nutrition Info and Tips

Per Serving: (3/4 cup of pasta and 2 meatballs)Calories: 332Fat: 8g
Carbohydrates: 40gFiber: 5gProtein: 17gSugars: 4g
Sodium: 61mg
Vitamin A: 2%
Vitamin C: 2%
Calcium: 0%
Iron: 2%
WWP+: 8 points