Are you ready to get back to healthy eating?! I’ll be sharing my favorite healthy meals all month (and all year) to get you inspired to cook with whole, unprocessed foods.
If you haven’t tried carrot pasta then you’re missing out. This is something that I make in leu of pasta when we are craving something noodle-y or something saucy! It has this subtle sweetness from the carrots and it works well with pesto or tomato sauce. I use this tool to julienne my carrots and its super easy and quick.
Top with herbed turkey meatballs (baked) and a fresh basil-arugula pesto and you have dinner!
Herbed Turkey Meatballs with Pesto and Carrot Pasta:
Prep it: Meatballs
1 lb lean ground turkey
1/2 cup basil
1/2 cup arugula
1/2 onion
1/3 cup parsley
1 sprig rosemary
1 garlic clove
salt and pepper
Make it: Meatballs
- preheat oven to 375
- add all herbs, garlic, and onion to food processor and pulse until fine
- in a separate bowl mix herbs into turkey; add salt and pepper
- spoon small balls onto baking sheet
- bake for 25 minutes or until cooked through
Prep it: Pesto
2 large handfuls of basil
1 handful of arugula
1 cup extra virgin olive oil
2/3 cup pine nuts and walnuts (or all pine nuts)
2 garlic cloves
zest from 1/2 lemon and juice from whole lemon
salt and pepper
Make it: Pesto
- in a food processor combine garlic and nuts until fine
- add basil and arugula and pulse
- add lemon juice and zest; salt and pepper
- while food processor is on, pour in olive oil
Prep it: Carrot Pasta
- 6 carrots
Make it: Carrot Pasta
- bring pot of water to a boil
- add julienned carrots and cook unil al dente about 7 minutes
Drain Pasta and mix with pesto. Add sun dried tomatoes. Top with turkey meatballs and fresh basil.
Enjoy!
Cheers,
Laura