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Have you ever wanted Italian food but knew it wouldn’t fit into your diet goals? With my Creamy Sun-Dried Penne Pasta with Turkey Meatballs, you can have your pasta and eat it too! I make a decadent creamy sauce with sun-dried tomatoes, Parmesan cheese, and fresh basil. Simply boil up some pasta and make your sauce! I also serve this with some healthier turkey meatballs for a filling meal that the whole family will love. This Creamy Sun-Dried Penne Pasta with Turkey Meatballs will change everything you think you know about dieting!
Recipes Similar to My Pasta with Meatballs:
Creamy Avocado Pasta Zoodle Recipe
Three Cheese Lasagna Casserole
Chicken Alfredo Casserole with Bacon
How Healthy is This Pasta?
It’s very important to eat whole grains for good digestive health. I try to integrate whole grains into almost every dish I make, with this pasta as no exception. The pasta I use is whole wheat pasta, and for the sauce I use whole wheat flour. Making these simple swaps can add so much nutritional value to your diet. White flour is refined, processed, and sometimes bleached, taking away a lot of the nutrients naturally found in wheat. Whole grain varieties are less processed with the wheat still intact, making them healthier than white bread or pasta.
Eat your daily servings of whole grains and you will feel a difference! For more whole grain recipes, try my Whole Grain Banana Quinoa Pancakes!
Ingredients in Creamy Sun-Dried Penne Pasta with Turkey Meatballs
- whole-wheat penne
- unsalted butter
- garlic
- sun-dried tomatoes
- whole-wheat white flour
- skim milk
- Parmesan cheese
- salt
- black pepper
- fresh basil
How to Make Creamy Sun-Dried Penne Pasta with Turkey Meatballs
Bring a large pot of water to a boil and cook the penne according to package directions for al dente.
In a large skillet over medium-low heat, melt the butter and add the garlic and chopped sun-dried tomatoes, cooking until the garlic is fragrant, less than a minute.
Whisk in the flour and cook for about 30 seconds, until the butter and garlic become a thick paste.
Lower the heat and whisk in the milk, stirring constantly until the sauce begins to thicken, about 3 minutes. Stir in the cheese, salt and black pepper.
Cook for an additional 2 minutes until the cheese is completely melted, and then stir in 1 tablespoon basil.
When the penne has finished cooking, drain the penne, reserving about ¼-cup to ½-cup of the pasta cooking water.
Toss the penne into the sauce, and thin the sauce out with the reserved pasta water about 2 tablespoons at a time, if needed.
Garnish with the remaining fresh chopped basil.
Creamy Sun-Dried Penne Pasta with Turkey Meatballs
Ingredients
- 12 ounces whole-wheat penne, dry
- 1 tbsp unsalted butter
- 1 tbsp minced garlic
- 1/3 cup sun-dried tomatoes, chopped
- 1 tbsp whole-wheat white flour
- 1 1/2 cups skim milk
- 1/4 cup shredded Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp fresh basil, chopped
For the Turkey Meatballs:
- 1 tbsp extra virgin olive oil
- 1/2 yellow onion, small dice
- 2 tbsp minced garlic
- 1 pound lean ground turkey
- 1 egg, beaten
- 3/4 cup breadcrumbs
- 2 tsp Italian seasoning
- 1/4 tsp salt
Instructions
- Bring a large pot of water to a boil and cook the penne according to package directions for al dente.
- In a large skillet over medium-low heat, melt the butter and add the garlic and chopped sun-dried tomatoes, cooking until the garlic is fragrant, less than a minute.
- Whisk in the flour and cook for about 30 seconds, until the butter and garlic become a thick paste.
- Lower the heat and whisk in the milk, stirring constantly until the sauce begins to thicken, about 3 minutes. Stir in the cheese, salt and black pepper.
- Cook for an additional 2 minutes until the cheese is completely melted, and then stir in 1 tablespoon basil.
- When the penne has finished cooking, drain the penne, reserving about ¼-cup to ½-cup of the pasta cooking water.
- Toss the penne into the sauce, and thin the sauce out with the reserved pasta water about 2 tablespoons at a time, if needed.
- Garnish with the remaining fresh chopped basil.
For the Turkey Meatballs:
- Preheat the oven to 350°F and line a baking sheet with parchment paper, a silicone baking mat, or lightly grease it with nonstick cooking spray and set aside.
- Heat a large skillet over medium-low heat, then add the oil, onion and garlic. Cook for 4-6 minutes until the onions are translucent. Remove the onions and garlic and reserve on a plate to cool.
- In a medium mixing bowl, combine the cooled reserved onion and garlic mixture, turkey, egg, breadcrumbs and Italian seasoning.
- Using clean hands, mix together until all of the ingredients are combined.
- Scoop 18 meatballs, each measuring about 2 tablespoons, and transfer to the prepared baking sheet. Bake for 18-20 minutes, until golden and done.
Notes
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