Low Fat Penne Pasta with Meatballs
Indulge guilt-free with this hearty and flavorful Low Fat Penne Pasta with Meatballs recipe, a wholesome twist on a classic comfort food favorite. Made with lean ground turkey, egg whites, and whole wheat breadcrumbs, these tender meatballs are packed with protein and seasoned to perfection with garlic, onion, and oregano. Tossed in a vibrant, basil-infused crushed tomato sauce and served over nutrient-rich whole wheat penne, this dish offers a lighter yet satisfying take on Italian cuisine. Whether you're seeking a balanced weeknight dinner or a meal-prep option, this recipe, ready in just 50 minutes, promises deliciousness without the extra calories. Perfect for health-conscious pasta lovers, it's a family-friendly meal that's both nutritious and easy to make!
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Recipe Information
Ingredients
- 8 oz Whole wheat penne pasta
- 1 lb Lean ground turkey
- 1 large Egg white
- 0.5 cup Whole wheat breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 0.5 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil
- 28 oz Canned crushed tomatoes
- 0.25 cup Fresh basil leaves, chopped
- 0.25 tsp Red pepper flakes
Instructions
Bring a large pot of salted water to boil. Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix until well blended.
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a plate.
In a large non-stick skillet, heat olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes.
Remove the meatballs from the skillet and set aside.
In the same skillet, add the crushed tomatoes, chopped basil leaves, and red pepper flakes. Stir to combine and bring to a gentle simmer over medium heat.
Return the meatballs to the skillet and let them simmer in the sauce for an additional 10 minutes to absorb the flavors.
Serve the meatballs over a bed of cooked whole wheat penne pasta, garnished with additional chopped basil if desired.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 43.5 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 699 mg | 54% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 5010 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
