Spaghetti and Turkey Meatballs
with Parmesan, Kale & Tomatoes
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Kale
2 unit
Roma Tomato
1 unit
Lemon
1 tablespoon
Tuscan Heat Spice
1 teaspoon
Garlic Powder
4 ounce
Cream Sauce Base
(Contains Milk)
6 ounce
Spaghetti
(Contains Wheat)
8 ounce
Pre-Cooked Turkey Meatballs
(Contains Eggs, Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Remove any large stems from kale; roughly chop leaves. Dice tomatoes. Zest and quarter lemon. • Halve meatballs*.
• Heat 1 TBSP butter 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 meatballs and cook, turning occasionally, until browned all over, 3-4 minutes. Transfer to a plate. • Return same pot to medium-high heat with a 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, 15 minutes. (At this point, spaghetti should be malleable but not yet fully cooked; sauce will be slightly thickened.)
• Once spaghetti has cooked 15 minutes, return meatballs and kale to pot. Cook, stirring, until spaghetti is al dente and sauce has thickened and coats noodles, 3-5 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 pasta between bowls and top with Parmesan. Serve with any remaining lemon wedges on the side.
