Gluten Free Quinoa Pasta in Spinach Pesto with Zucchini, Summer Squash, Tomatoes, and Turkey Meatballs
Prep time: 15 minutes
Baking time: 15 minutes
Cook time: 5 minutes
1 pound lean ground turkey
1/4 cup Mexican shredded cheese
1 teaspoon granulated garlic
1 teaspoon granulated onion
8 oz quinoa pasta
2 teaspoons canola oil
1/4 cup chicken broth
1/2 cup zucchini, julienned
1/2 cup summer squash, julienned
1/4 cup sun-dried tomatoes in oil, slivered
10 grape tomatoes, halved
2 large cloves garlic pressed through a garlic press
1/3 cup spinach pesto
salt and pepper to taste
Chopped cilantro, chopped scallion, chili-garlic sauce, Parmesan cheese
Preheat the oven to 400˚F. Prepare a baking tray covered with heavy duty aluminum foil sprayed with cooking spray. Set aside.
In a medium bowl, combine the turkey, cheese, granulated garlic and onion, and salt and pepper to taste. Using a small ice cream scoop, scoop up the seasoned meat and place it on the prepared baking tray. It makes about 12-16 2 inch meatballs. Bake 10-15 minutes or until browned. Remove from oven and drain meatballs on a plate lined with paper towels.
In a large pot, boil water with canola oil. Cook the pasta according to package directions, about 6-7 minutes for al dente. Drain and set aside.
In the same pot, add the chicken broth. When it sizzles, add the cut-up vegetables and pesto. Season to taste. Cook until the veggies are heated through and slightly wilted. Add the meatballs and the cooked pasta. Toss ingredients to combine thoroughly. Serve at once.If desired, sprinkle optional toppings on top of the pasta, vegetables, and meatballs.
1 pound firm tofu cut into strips
Salt and pepper
Instead of the turkey meatballs, make a vegan version with tofu. Spray a skillet with cooking spray and brown the tofu. Season with salt and pepper, and add to the pasta dish.