Bell Pepper and Tomato Penne with Meatballs
Bell Pepper and Tomato Penne with Meatballs might be just the main course you are searching for. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 27g of protein, 8g of fat, and a total of 436 calories. Head to the store and pick up cremini mushrooms, parsley, pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
To prepare meatballs, place bread in a food processor; pulse 10 times or until fine crumbs measure 1/2 cup.
Combine breadcrumbs, 1/3 cup onion, and next 8 ingredients (1/3 cup onion through turkey); stir well to combine. Lightly coat hands with cooking spray. Shape turkey mixture into 20 (1-inch) meatballs.
Place on a baking sheet coated with cooking spray.
Bake at 400 for 12 minutes or until done; cover and keep warm.
To prepare sauce, heat oil in a large nonstick skillet over medium-high heat.
Add 3/4 cup onion; saut 3 minutes.
Add garlic; saut 1 minute.
Add bell peppers and 1/4 teaspoon salt; saut 2 minutes.
Add tomato and next 6 ingredients (tomato through black pepper); bring to a boil. Reduce heat; simmer, uncovered, 13 minutes or until sauce thickens. Stir in basil and 1/4 teaspoon salt.
Add meatballs; stir to coat.
To prepare pasta, while sauce cooks, bring 3 quarts of water to a boil in a large saucepan; add 1/8 teaspoon salt and pasta. Cook 10 minutes or until al dente; drain.
Serve meatball mixture over pasta.