Turkey-Spinach Meatballs with Rotini Pasta, Mixed Veggie Sauce & Basil

Directions

1. Boil salted water and cook the rotini until al dente, about 8–10 minutes, then drain and keep warm.
2. Wash produce; finely chop half the spinach for the sauce and reserve the rest for mixing and finishing.
3. In a bowl, combine chopped spinach with grated Parmesan and the ground turkey along with the spices; mix gently and form into ¼-cup meatballs.
4. Heat a skillet over medium and add oil; brown the meatballs on all sides for 6–8 minutes, then transfer them to a clean plate and loosely cover.
5. Mince the onion and garlic; dice the carrot and celery and place them in a small bowl.
6. In the same skillet, cook the vegetables until softened, 4–5 minutes, then stir in the tomato sauce, a splash of water, Italian seasoning, salt, and pepper; simmer until slightly thickened.
7. Roll basil leaves into a tight slice and cut into thin ribbons, adding half to the sauce; gradually stir in the remaining spinach until wilted, then return the meatballs to the skillet and heat through for 1–2 minutes.
8. To serve, divide the rotini among bowls, ladle the sauce with meatballs over the pasta, and finish with the remaining basil.