Recipes Spaghetti

Whole Wheat Spaghetti with Italian Turkey and Spinach Meatballs
serves: 4

Looking for a healthy alternative to the traditional pasta, I came up with this gem. It’s simple and delicious. Feel free to play with the seasonings.


1 bx whole wheat spaghetti noodles
1 lb lean ground turkey
1 egg white
2 tbsp Italian seasoning
1 tsp salt
1 bunch fresh spinach, (cooked/drained)
1 med green bell pepper
2 cloves garlic
1 jar your favorite pasta sauce
1 tomato
1 can sliced olives
1 tbsp olive oil

salt to taste
cooking spray

Prepare noodles according to directions on the box. Preheat oven to 350 degrees. Line a cookie sheet with foil, and coat lightly with cooking spray. In medium bowl combine turkey, egg white,Italian seasoning, salt. Mix well. Add in spinach, a little at a time, until you have good marbling (reserve any extra spinach). Separate mixture into 8 meatballs. In a medium saute pan, add olive oil. Cook meatballs just until browned, turning frequently. Remove meatballs from pan (leave drippings in pan) and transfer meatballs to cookie sheet. Bake for 8-12 minutes, or until juices run clear. Core/seed bell pepper, cut into small cubes, about 1/2″x1/2″. Finely chop garlic cloves. Chop tomato into small chunks. Add bell pepper to turkey drippings, saute for a minute or two over medium heat. Add garlic. Saute until garlic turns brown. Do not burn. Add pasta sauce, any remaining spinach, tomatoes, olives. Bring to slight simmer, remove from heat. Serve spaghetti with sauce and top with 2 meatballs.



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