Ingredients
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1/2 (16 oz) pkg gluten-free spaghetti (or other non-wheat pasta)
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1 (20 oz) pkg fresh green squash noodles
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12 oz ground turkey
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1 egg
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1/2 cup seasoned gluten-free bread crumbs
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5 tbsp olive oil
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1 1/2 cups arugula
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1/3 cup basil leaves
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3 tbsp grated Parmesan cheese
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3 tbsp chopped walnuts
Steps
1
Preheat the oven to 425°F. Cook the spaghetti according to package directions, adding the green squash noodles 1 min. before pasta is done cooking. Reserve ½ cup cooking liquid before draining.
2
Meanwhile, in a large bowl, mix the ground turkey, egg, bread crumbs, salt, and pepper until well combined. Divide and shape turkey mixture into 1½-inch balls. Place on a parchment-lined baking sheet and brush tops with 1 tbsp oil. Bake 15-20 min., until golden brown and cooked through.
3
Meanwhile, to a food processor, add the arugula, basil, Parmesan, walnuts and garlic. Pulse until finely chopped. Drizzle in remaining 4 tbsp olive oil and pulse until mostly smooth. Season with salt.
4
Toss spaghetti and green squash noodles with pesto and as much cooking liquid as desired. Divide among 4 bowls and top with meatballs. Garnish with additional arugula, if desired.
Tips
Brighten up the flavors with a squeeze of lemon, if desired.
