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45 min Medium

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Marinara Sauce is a nutritionally sound sauce with a delicious fresh taste of 100% Italian tomatoes and it is at the base of many recipes. Serve over cooked spaghetti, ravioli or other pasta; sprinkle with freshly grated Parmigiano Reggiano cheese. Or chill and serve as a salsa with garlic bread sticks or Tostitos. Store up to 5 days in the fridge after opening

EXPLORE
45 min
Time
Medium
Difficulty
Ingredients for 4 people
Ingredients
Marinara Sauce 750g 1 box
Basil, torn1/4 cup
Parmigiano reggiano (parmesan cheese), grated1/4 cup
Spaghetti8 ounces
Zucchini turkey meatballs
Cloves garlic3 minced or grated
Ground turkey1 pound
Italian seasoning (or oregano)2 teaspoons
Parmigiano reggiano (parmesan cheese), grated1/4 cup
Red pepper flakes1/4 teaspoon
Salt and pepperto taste
Zucchini, grated and squeezed of excess liquid1 cup
Preparation

Zucchini (or courgettes) are a stereotypical summer ingredient and once they start growing in your garden you tend to be overwhelmed by them; it’s good to have some recipes on hand to use them in. I like to grate zucchini and use it as an ingredient in other recipes like in bread, muffins, burgers and meatballs where it adds a healthy vegetable to the mix and it also helps keep the things nice and moist when they cook. These zucchini turkey meatballs are a tasty meal that just screams summer freshness, especially when served in a Pomì Marinara Sauce! To enjoy even more zucchini, use zucchini ‘noodles’ instead of the classic spaghetti pasta!

For the zucchini turkey meatballs:
1. Gently mix everything, form into balls, place on a baking sheet and bake in a preheated 400F/200C oven until cooked and lightly golden brown, about 20 minutes.

For the marinara spaghetti:
1. Cook the spaghetti as directed on the package.
2. Meanwhile, heat Pomì Marinara Sauce in a large pan.
3. Divide the spaghetti between serving bowls, top with the meatballs, sauce cheese and basil.

Option: use zucchini noodles instead of spaghetti! Lightly saute them in olive oil with chopped garlic and a pinch of red pepper flakes until just tender! Yum!

Recipe by Kevin Lynch of closetcooking.com

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