Orecchiette With Spinach And Turkey Meatballs
Turkey quinoa meatballs have all the great flavors but without the simple.
Recipe Summary Orecchiette With Spinach And Turkey Meatballs
This orecchiette recipe started as two different recipes, and I combined them to make one amazing dish!Ingredients | Gluten Free Turkey Quinoa Meatballs1 (16 ounce) package orecchiette pasta1 (10 ounce) package fresh spinach12 ounces sweet Italian turkey sausage, casings removed5 tablespoons extra-virgin olive oil, divided4 cloves garlic, thinly sliced½ teaspoon salt1 pinch red pepper flakes1 large eggsalt and ground black pepper to taste½ cup grated ricotta salata cheeseDirectionsFill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender still firm to the bite, about 12 minutes.Place spinach in a large colander. Scoop out 1 cup pasta cooking water and reserve. Drain pasta in the colander, wilting the spinach.Roll turkey sausage meat into 20 to 30 balls.Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and no longer pink in the center, 5 to 6 minutes. Drain on paper towels.Pour off any drippings left in the skillet. Heat 3 tablespoons olive oil over medium heat. Stir in garlic, salt, and red pepper flakes until fragrant, about 1 minute. Add cooked pasta, spinach, and meatballs to the skillet.Whisk reserved pasta water and egg together in a small bowl. Stir into the skillet until sauce thickens slightly, 3 to 4 minutes. Season with salt and pepper.Divide pasta among bowls. Sprinkle with ricotta salata cheese and drizzle with remaining 1 tablespoon olive oil.Substitute Parmesan cheese for the ricotta salata, if preferred.Info | Gluten Free Turkey Quinoa Meatballsprep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
TAG : Orecchiette With Spinach And Turkey MeatballsMain Dish Recipes, Pasta,
