It’s fall! Well, sort of because we had two days of hundred-degree weather. Yeah, I love California. Last week, I started keeping a food journal to keep what I was munching on in check and I apparently do a lot of snacking… I’m not overweight or unhealthy by any means. In fact, I’m actually pretty skinny. However, it’s been a goal to get rid of the layer of fat masking the abs that I know I have. I can do it! Mindless eating is an unhealthy habit regardless of your weight or what your health goals are. If it weren’t for my highly active life, I’m sure I’ll have gained a significant amount of weight. Baha.
Anyways, every so often I crave a bowl of spaghetti and meatballs. I don’t know why. There’s something about a simple bowl of tomato sauce over pasta that makes me so very happy and satisfied even if spaghetti isn’t really the best thing for you. However, I’ve made this lower in fat and in bad-carbs, and upped the veggies and lean-protein. And, seriously, quinoa pasta isn’t like whole-wheat pasta. It has pretty much the same consistency as normal white pasta but is so much better for you (and it’s actually whole-grain). Get it for you, get it for your family and you’ll all benefit.
Quinoa Spaghetti and Turkey-Pesto Meatballs
2 large carrots, diced
1/2 onion diced
2 celery stalks, diced
2 cloves garlic
1 28oz can of tomatoes pref. San Marzano
1/4 c. fresh parsley
1 tsp dried oregano
1/4 tsp dried rosemary
~1 lb spaghetti
1 lb ground turkey (or meat combo)
1/3 c. minced onion
2 tbsp prepared pesto OR 1/4 c. minced parsely
1/4 c. finely grated parmesan
1/3 c. (italian) bread (about 1 – 1.5 slices) soaked in a splash of milk, crumbled, or panko
(1 clove garlic minced)
2 eggwhites or 1 whole egg
Preheat oven to 350F. In a small skillet, saute the 1/3 c. of onions for the meatballs until glossy and slightly translucent. Add garlic, if using, and saute until fragrant. Transfer into a large mixing bowl and mix together rest of the ingredients with your hands. Shape into about golf-ball size balls and transfer to a baking sheet. Bake for 30 – 40 minutes, turning half-way through, if desired.
Meanwhile, in a food processor, take 1/2 – 3/4 of the can, depending on how smooth or chunky you like your sauce, and puree it in a large food processor with parsley (You can add some basil if you like. I didn’t have parsley!) and add dried herbs, slowly. Set aside. Bring a large pot of salted water to a boil and add your pasta. Keep an eye on it!
In a large frying pan, saute onions, carrots, and celery in olive oil over medium-high heat, stirring to prevent burning. When onions are soft and translucent, add two cloves of garlic and saute until fragrant, lightly browned and no longer raw. Add your tomato puree and simmer for 10 minutes. Slowly add the rest of the can that was reserved. Place meatballs in sauce and allow them to simmer with the sauce for 4 – 5 minutes to incorporate some flavor. Spoon sauce and meatballs over al dente pasta. YUM YUM!