Description
A healthy and flavorful dinner featuring zesty turkey and creamy ricotta meatballs paired with garlicky sautéed spinach and al dente rigatoni pasta. This quick and easy recipe balances nutrition and comfort with fresh herbs, tender meatballs, and vibrant flavors perfect for any weeknight.
Ingredients
Units
Scale
Meatballs
- 1 lb lean ground turkey
- 1/2 cup ricotta cheese
- 1 large egg
- 2 tbsp fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp olive oil (for cooking)
Pasta and Spinach
- 12 oz rigatoni pasta
- 4 cups baby spinach
- 2 cloves garlic, minced
- 1 tbsp olive oil (for sautéing)
- Salt and pepper, to taste
To Serve
- 1/4 cup freshly grated Parmesan cheese
- Fresh basil leaves, torn
- Extra virgin olive oil, for drizzling
- Red pepper flakes (optional garnish)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground turkey, ricotta cheese, finely chopped parsley, minced garlic, egg, salt, pepper, and red pepper flakes if using. Mix gently but thoroughly until all ingredients are evenly incorporated. Avoid overmixing to keep meatballs tender.
- Shape and Cook Meatballs: Form the mixture into small, even-sized meatballs about 1 to 1.5 inches in diameter. Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning regularly until golden brown on all sides and cooked through, about 8-10 minutes. Remove from skillet and set aside.
- Cook the Rigatoni Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain, reserving 1 cup of pasta water to adjust sauce consistency later.
- Sauté Garlic Spinach: In the same skillet used for meatballs, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add baby spinach and cook until just wilted, seasoning with salt and pepper to taste.
- Combine and Serve: Return the meatballs to the skillet with the spinach. Add cooked rigatoni and gently stir to combine, adding reserved pasta water little by little to create a light sauce that clings to the pasta and meatballs. Finish with a generous sprinkle of Parmesan cheese and torn fresh basil before serving.
Notes
- Don’t overmix the meatball mixture to keep texture light and tender.
- Use a small cookie scoop or spoon for uniform meatballs ensuring even cooking.
- Reserve pasta water to help meld the sauce and pasta without extra cream or butter.
- Season generously since turkey meat is lean and mild.
- Add fresh parsley and basil just before serving to brighten flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg