Friday Recipe, 1/11/08

Creamy Parmesan Pasta with Turkey Meatballs


Ingredients
Turkey meatballs:

1/2 pound ground turkey breast
3/4 cup finely chopped onion
3/4 cup fresh breadcrumbs
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, crushed
1 large egg white
Cooking spray


Remaining ingredients:

1/2 cup dry white wine
1/2 cup chopped green onions
1/2 cup whipping cream
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons water
5 cups hot cooked fettuccine (about 10 ounces uncooked pasta)

PreparationTo prepare meatballs, combine first 8 ingredients in a bowl. Shape turkey mixture into 20 balls. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add meatballs; browning on all sides. Remove meatballs from pan.

Add wine and green onions to pan, scraping pan to loosen browned bits; cook 2 minutes. Add whipping cream, cheese, and water; reduce heat to medium, and cook 3 minutes, stirring frequently. Add pasta, and cook 1 minute, tossing to coat. Place pasta on each of 4 plates, and top with meatballs.


**Next time I make this, I'm probably going to try this with frozen turkey meatballs because I think making meatballs is a pain in the ass. I'll just be sure to brown em up real good so I can still use the seasonings from the pan. I also thought that the 1/2 chopped green onions seemed like too much, so I used less. I was wrong. The 1/2 Cup the recipe calls for would have been perfect.

Yield
4 servings (serving size: 1 1/4 cups pasta and 5 meatballs)
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Nutritional Information
CALORIES 499(27% from fat); FAT 15.1g (sat 8.5g,mono 4.1g,poly 1g); PROTEIN 26.4g; CHOLESTEROL 76mg; CALCIUM 151mg; SODIUM 595mg; FIBER 4.1g; IRON 3.6mg; CARBOHYDRATE 62g
Jill Melton ,
Cooking Light, APRIL 2000