Turkey Meatball & Tomato Penne
A classic comfort dinner from your Week 3 FareRx bag - about 53g carb and 25g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Lean turkey adds plenty of protein to balance the pasta. Burst fresh tomatoes into the sauce for fiber, and keep the penne to about a cup.
Ingredients
- •1 cup cooked whole-wheat penne
- •5 turkey meatballs with tomato sauce
- •3/4 cup grape tomatoes
- •2 cloves garlic, sliced
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
the garlic, add the tomatoes, and cook until they burst.
- 02
Stir in the meatballs and their sauce to warm through.
- 03
Toss with the cooked penne.
Dietitian’s notes
- →Burst fresh grape tomatoes into the meatballs' tomato sauce to stretch it with whole vegetables.
- →A cup of cooked penne is one portion - bulk up the rest of the bowl with sauce and tomatoes.
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