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Spring Pesto Pasta with Turkey Meatballs

This fresh and healthy recipe is a great way to say goodbye to spring and hello to summer. 

Course Main Course
Cuisine Italian
Yields: 4 servings
Recipe by Tessa Arias


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.