Pasta with White Beans, Vegetables, Turkey Meatballs, and Feta Cheese

Grocery

1 pound lean free range turkey, ground

Garlic

Parsley (I prefer flat-leaf)

Basil

1 sweet white onion (such as Vidalia)

8 ounce package sliced Portobello mushrooms

1 15 ounce can Cannellini beans

3 medium size red ripe tomatoes

1 red bell pepper

1 5-6 ounce package organic mixed greens, spinach, or other greens of your preference

1 14-16 ounce box whole grain rotini pasta (or use whatever shape you like!)

1 four ounce container fat free or reduced fat crumbled feta cheese

Pantry

Sea Salt

Peppercorn Medley (or black pepper if you prefer)

Balsamic Vinegar

Directions
For meatballs:

First, preheat oven to 300 degrees. Mince 2-3 cloves of garlic and chop ¼ cup each loosely packed basil and parsley. Place in bowl with ground turkey and 1 teaspoon each sea salt and pepper; mix until well combined. Using a lever style ice-cream scoop, scoop turkey mixture; shape each meatball by rolling between your palms.

Cook in two tablespoons olive oil over medium heat for about 5 minutes. Flip and cook 5 minutes more; transfer to cookie sheet and bake for about 10 minutes or until cooked through. Reduce oven temperature to 200 degrees to keep warm until ready to serve.

For sauce:

Chop ½ onion, red bell pepper, and 3-4 cloves of garlic. Add to large skillet with 2 tablespoons olive oil. Cook over medium heat until onion is translucent – about 8-10 minutes. Meanwhile, chop mushrooms, tomatoes, and ½ cup each basil and parsley. Drain and rinse cannellini beans. When onion and pepper are done, add mushrooms, tomatoes, and beans; reduce heat to simmer and cover, stirring occasionally.

Fill large pot with water 2/3 full; add 2 tablespoons sea salt. Cover and heat on high until boiling; add pasta and stir. Cook uncovered 10-11 minutes or according to package directions. Before draining reserve one cup of pasta water; add to vegetable mixture along with drained pasta. Top with feta, chopped herbs, and mixed greens. Cover and let sit for about five minutes or until greens are slightly wilted; add ¼ cup balsamic vinegar and mix thoroughly. Add salt and pepper to taste.

Serve topped with turkey meatballs.

 

Note: For a vegetarian option, you can certainly omit the turkey in this recipe. There is plenty of protein in the beans and in the whole grain pasta!

Bon Appetit! Kelly 

Photos by Kelly Waters