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It’s still spring for a little while longer, though it feels like summer already here in Phoenix. I really can’t complain, though, since I live in a state with virtually zero natural disaster possibility. No tornadoes, hurricanes, landslides, earthquakes, or volcanoes. Though we do have forest fires that cause property and land damage, they rarely take lives. Nothing like the recent deadly tornadoes in Oklahoma. We had the Discovery channel on last night and a special turned on that paid tribute to those who lost their lives in the storm. When I heard the tornado had hit a school I had to tune out of the news for a few days because it was too upsetting. The immense destruction recently caused by severe weather is something I can’t even begin to fathom. How does anyone handle suddenly having everything literally ripped up from the ground in a matter of moments? The television special, though probably controversial, certainly put my little life problems and complaints into perspective.
Phew… now onto lighter things (literally). This fresh and healthy recipe is a great way to say goodbye to spring and hello to summer. What summer food are you most looking forward to?
Recipe Rundown
Taste: Fresh and savory. These are the flavors you know and love.
Texture: This pasta is a serious meal full all sorts of satisfying textures.
Ease: Quick and easy enough for a weeknight meal plus the meatballs can be formed ahead of time.
Appearance: The pops of green in this dish just scream “fresh.”
Pros: Healthy, quick, tasty.
Cons: None.
Would I make this again? Mhmmmm.
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Spring Pesto Pasta with Turkey Meatballs
Ingredients
- 1 pound ground turkey
- 1/2 cup plain dry breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 1 garlic clove, minced
- 2 tablespoons chopped fresh chives
- 1 large egg
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 large zucchini, sliced into half moons
- 1/2 pound asparagus, trimmed and cut into 1-inch pieces
- 4 ounces sliced button mushrooms (1 cup)
- 3/4 pound whole wheat spaghetti
- 3/4 cup pesto
Instructions
- Preheat the broiler. In a medium bowl combine the turkey, breadcrumbs, Parmesan cheese, garlic, chives, egg, salt and pepper. Do not overmix. Form into 2-inch balls. At this point the uncooked meatballs can be stored in an airtight container in the fridge for 1 day.
- Line a rimmed baking sheet with foil and spray with nonstick cooking spray. Place the meatballs on the sheet and broil until browned and cooked through, about 10 minutes. Remove the meatballs to a serving dish and heat the oven to 400°F. Toss the zucchini, asparagus, and mushrooms with the olive oil and season with salt and pepper. Place on the baking sheet and bake for 10 minutes, or until softened and slightly browned.
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions or until al dente. Drain, reserving 1/2 cup of the pasta water.
- Add the cooked vegetables, spaghetti, and pesto to the serving dish with the meatballs and toss to combine. Add pasta water to loosen pesto if needed. Serve.
I made this the other night for dinner. It was delicious. I used gluten free penne, so I did have to add more pesto because the pasta socked it up. I also added Italian herbs to the vegetables during roasting. My whole family really liked it.
Thanks!
Great take on spaghetti and meatballs! Tried this tonight – made this almost exactly as listed subbing out the chives for green onions (all I had on hand). Topped the finished dish with a little goat cheese – It turned out great! Delicious and light
Love the goat cheese! Glad you enjoyed 🙂
This is a great idea. I love pesto, and I’ve never thought to mix it into meat like this. Looks fresh and delicious!
Looks delicious!