Spaghetti with creamy tomato sauce is always a recipe for success. Is there anyone who’d turn down a plate of noodles piled high and dusted with cheese? Surely not, although adding some extra meat and veg certainly makes it all the more crave-able. Which is exactly what we’re doing: taking a tried-and-true Italian American classic and adding hearty turkey meatballs and bites of chewy kale.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Tuscan Heat Spice
Cream Sauce Base(ContainsMilk)
Pre-Cooked Turkey Meatballs(ContainsWheat, Eggs)
Wash and dry all produce. Remove any large stems from kale; roughly chop leaves. Dice tomatoes. Zest and quarter lemon.
Heat a drizzle of oil in a large, wide pot over medium-high heat. (TIP: Use a pot or pan as wide as the spaghetti is long—ideally 11 inches or wider.) Add turkey meatballs* and cook, turning occasionally, until browned all over, 4-8 minutes. Transfer to a plate. Return same pot to medium-high heat with another drizzle of oil. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Transfer to plate with meatballs.
Melt 1 TBSP butter in same pot over medium-high heat. Add garlic powder and half the Tuscan Heat Spice (all for 4 servings); cook until fragrant, 30 seconds. Stir in tomatoes, cream sauce base, 2 cups water, and ½ tsp salt (3 cups water and 1 tsp salt for 4). TIP: Cut top off carton of cream sauce to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides.
Add spaghetti to pot with sauce; lay noodles as flat as possible (they should be mostly submerged in liquid). (TIP: Break noodles in half if your pot isn’t wide enough for them to lay flat.) Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally and making sure noodles stay submerged, 10 minutes. (At this point, spaghetti should be malleable but not yet fully cooked; sauce will be slightly thickened.)
Once spaghetti has cooked 10 minutes, return meatballs and kale to pot. Cook, stirring, until spaghetti is al dente and sauce has thickened and coats noodles, 5-10 minutes more. (TIP: If sauce thickens too much before pasta is tender, add splashes of water as needed.) Remove pot from heat.
Taste and season pasta with salt and pepper. Stir in lemon zest and a big squeeze of lemon juice to taste. Divide between bowls and top with Parmesan. Serve with any remaining lemon wedges on the side.