Red Penne with Garden Veggie Meatballs |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A lighter, more diet friendly version of an old favorite. For submission to the Ready, Set, Cook #3 contest. Ingredients:
1 small zucchini, grated |
1/4 cup sweet corn |
1 (7 ounce) jar roasted red peppers, drained and diced fine,divided in half |
1/2 large onion, diced fine |
3 cloves garlic, minced |
1 lb ground chicken (or turkey) |
1 egg, lightly beaten |
breadcrumbs, enough to bind |
salt and pepper |
2 (8 ounce) cans tomato sauce |
1 (14 1/4 ounce) can diced tomatoes |
1/2 large onion, diced |
2 cloves garlic, minced |
1/2 green pepper, diced fine |
1/2 cup button mushroom |
1/2 teaspoon red pepper flakes |
1/4 cup fresh basil, chopped |
1 tablespoon olive oil |
1/2 teaspoon sugar (to cut acidity) |
1 lb penne |
1/2 cup asiago cheese (or parmesan if you would like) |
Directions:
1. -ForMeatballs-.
2. Put chicken in a large bowl.
3. Add salt and pepper.
4. With your hands, mix in all other ingredients and form into 1 1/2 inch balls.
5. Brown balls in a tiny bit of oil.
6. -ForRed Penne-.
7. Saute onion, garlic, red and green peppers,mushrooms and red pepper flakes in the olive oil until onions are translucent.
8. Add tomato sauce and tomatoes; simmer for approximately 5 minutes.
9. Add basil, salt and pepper to taste and sugar (if needed).
10. Add browned meatballs and simmer for 15 minutes.
11. Cook and drain penne according to package directions.
12. Toss penne with sauce,meatballs and asiago cheese and serve on warm plates with a side of garlic bread.
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