Italian Wedding Pasta

1 lb of ground turkey breast
1/4 cup dry bread crumbs
1/4 cup fresh, chopped parsley leaves
1 clove garlic, pressed
2 cloves garlic sliced thin
1/4 cup egg beaters
1 cup of parmesan or romano cheese, reduced fat
14 oz Whole Grain Wheat Pasta (bow tie)
1 tbl Constarch
1 1/2 cup Skim Milk
14.5 oz Reduced Sodium Chicken Broth
9 oz Baby Spinah
Ground Black Pepper to taste

1) Preheat oven to 400 degrees.

2) Mix with hands in a bowl the turkey, bread crumbs, parsley, garlic, egg, and 1/4 cup of the cheese just until blended. Shape turkey mixture into 36 1-in. meatballs. Place on a pan lined with foil and bake 20 minutes.

3) Meanwhile, heat large covered pot of water to boiling over high heat. Cook pasta 2 minutes less than label directions. Drain pasta and return to pot.

4) In 2 cup bowl, whisk cornstarch into milk. Add mixture and broth to pasta in pot. Heat to boiling over medium high heat, stirring frequently. Boil 1 minute to thicken sauce slightly. Remove pot from heat and stir in spinach, 1/2 cup of cheese and 1/4 tsp pepper. Add meatballs and gently toss to combine. Transfer mixture to 3 qt glass baking dish and sprinkle with remaining cheese. Bake 20 minutes or until hot in center and golden on top.

Makes 8 Servings

8 WW points per serving

Number of Servings: 8

Recipe submitted by SparkPeople user HMR809.