Red Penne With Garden Veggie Meatballs
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 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)
Recipe
- 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.
No comments:
Post a Comment