My healthy creamy pasta sauce is made with sun dried tomatoes and whole wheat flour, served with whole wheat pasta and Parmesan cheese.
Ingredients
12ounceswhole-wheat penne,dry
1tbspunsalted butter
1tbspminced garlic
1/3cupsun-dried tomatoes,chopped
1tbspwhole-wheat white flour
1 1/2cupsskim milk
1/4cupshredded Parmesan cheese
1/4tspsalt
1/8tspblack pepper
2tbspfresh basil,chopped
For the Turkey Meatballs:
1tbspextra virgin olive oil
1/2yellow onion, small dice
2tbspminced garlic
1poundlean ground turkey
1egg,beaten
3/4cupbreadcrumbs
2tspItalian seasoning
1/4tspsalt
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.