Raising Kids on Real Food–Roasted Vegetable Spaghetti with Turkey Meatballs
My kids don’t get enough veggies. It is something I always have to think about: did we have enough today? I always look at my menu plan and mark where we can have more vegetables. Don’t you love recipes that are jam packed full of veggies, but no one at the dinner table notices? This is why I love this recipe. Let’s all work on eating more veggies together.
Roasted Vegetable Spaghetti with Turkey Meatballs
Ingredients for Roasted Vegetable Sauce:
4 tomatoes, cut into pieces
4 carrots, peeled, and chopped into 2 inch pieces
1 zucchini cut into moon slices
1 yellow squash cut into moon slices
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
1 orange bell pepper, seeded and quartered
1 fennel head, chopped
Salt & Pepper
1 28 oz can of crushed tomatoes
Sprig of Rosemary
1 lb spaghetti, cooked to directions
Freshly grated Parmesan cheese for topping!
Directions for Roasted Vegetable Sauce
Set oven to 400 degrees. Toss vegetables with olive oil, salt and pepper. Cook until vegetables are tender (20-30 minutes). Start simmering the can of crushed tomatoes, rosemary sprig, garlic and salt and pepper. After it simmers for about 20 minutes take out the sprig of rosemary.
Scoop all vegetables and your crushed tomato mixture and put into blender or food processor (probably will have to do in batches). Process to your liking. I like mine pretty smooth with just a bit of chunkiness to it. Process until smooth. Serve sauce over cooked spaghetti and top with Parmesan cheese.
Ingredients for Turkey Meatballs
1 1/2 lbs of ground turkey
1 tsp of garlic
1/3 cup of bread crumbs
Italian Seasonings (I had some dried fresh basil that I used)
1 red bell pepper minced
1/3 cup of Parmesan cheese
Directions for Turkey Meatballs:
Preheat oven to 400 degrees. Mix all ingredients. Form into golf sized balls and put on cookie sheet lined with foil. Cook for about 20 minutes and serve on top of spaghetti!