Three Cheese Spaghetti and Meatballs with Herbs

Ingredients

• Spaghetti

  Dry pasta, enriched

  10 oz or 284g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Ricotta cheese

  Part skim milk

  1 cup or 248g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic powder

  Spices

  ½ tsp or 2g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Turmeric

  Organic Spice - 365 Everyday Value

  ¼ tsp or 0.5g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Turkey Meatballs

  Farm Rich

  6 servings or 528g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Place meatballs on a microwave safe plate. Microwave frozen meatballs on High 2 to 3 minutes or until heated through. Fill a large pot with water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, reserving 2 tablespoons of the cooking water. Combine ricotta and mozzarella in a bowl. Toss cooked pasta with olive oil, all spices and seasonings except Basil and Parsley. Add some of the reserved cooking liquid if you need to. Add meatballs and cheese mixture. Toss well to combine, then toss again. Top with parmesan, basil and parsley. Enjoy!