April showers brings May flowers.
April 2020 has been one long shower. An isolating, fearful shower. As we’re approaching May the days are getting warmer and the spirits of those around us are starting to lift. I’m feeling hopeful for the near future. Like my Mom loves to say, April showers brings May flowers.
So, as the days are getting warmer (and longer!) I start planning most of our dinners around the grill. Picture this: it’s a beautiful day and you just finished eating dinner off the grill. You go inside to put your dishes away and realize, I don’t have to clean the kitchen. Isn’t that the best feeling? Of course not every day is beautiful outside and chances are we’re not grilling each night of the week. As the season shifts, I still try to keep our dinners on the light side. This recipe is great for when you don’t feel like firing up the grill, but you also don’t want to spend the entire evening in the kitchen. It’s light, it’s flavorful and it screams spring.
It starts with simple turkey meatballs. Ground turkey mixed with sauteed onions and garlic, fresh herbs, and all of your basic meatball necessities. A little tomato paste is cooked with the onions and garlic for flavor and color. They get scooped or rolled onto a baking sheet then baked for 20 minutes. As soon as they go in the oven, I begin to cook pasta.
I recommend using spaghetti or pappardelle pasta. We’re treating this as if it were a lightened up spaghetti and meatball recipe. The twirl is a must! The rest of the recipe goes like this: pasta is cooked then tossed with some reserved pasta water, fresh spinach, ricotta and lemon zest.
The hot pasta and water slightly wilts the spinach and melts the ricotta creating a light yet slightly creamy sauce. Spinach and ricotta are no strangers to pasta, but when we add the lemon it’s an irresistible combination. Top with the roasted meatballs and garnish with some black pepper, Parmesan, basil and an extra dollop of ricotta, and you are in for a treat. Keep this one in your weeknight files, you won’t be disappointed. Enjoy!
- 1 pound ground turkey or chicken
- 1/2 onion, diced (or 1/4 cup)
- 2 cloves garlic, minced
- 1/2 tablespoon tomato paste
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 tablespoon chopped fresh basil (or 2 teaspoons dried)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces spaghetti
- 2-3 cups fresh spinach*
- 1/2 cup ricotta cheese (or more)
- zest of 1 lemon
- Optional garnishes: Parmesan, basil
- Preheat oven to 400 degrees
- Heat 2-counts olive oil in a small pan over medium high heat. Add the onion/garlic and cook until translucent and tender, about 3-4 minutes. Add the tomato paste and cook for an additional 2 minutes. Remove from heat.
- Add the ground turkey, onion mixture and remaining meatball ingredients to a bowl. Mix until just ingredients are combined through, do not overmix.
- Line a baking sheet with foil (or not) and drizzle with 2-counts of olive oil. Scoop or roll 2" meatballs and lay snug on the sheet. Drizzle with one more count of oil on top of the meatballs and bake for 20 minutes until cooked through.
- While the meatballs are cooking, cook pasta according to package directions in salted water.
- Reserve 1 cup of pasta water and discard the remaining water. Add the hot pasta to a large bowl. Add spinach, lemon zest and ricotta. Add the pasta water, a 1/4 cup at a time, and mix. The spinach will slightly wilt and the ricotta will begin to create a creamy sauce. Add more water as needed. Add more ricotta to your liking.
- Plate the pasta with the meatballs, an extra dollop of ricotta if desired, fresh basil leaves, Parmesan and a good grind of black pepper.
- If you prefer cooked spinach, use 1 cup of cooked spinach. I like the crunch of the fresh!
- This is eaten best hot and made fresh. To reheat leftovers, do so on the stove with a little chicken stock and lemon juice, adding more ricotta once hot.
Do you use a specific kind of breadcrumbs like Italian seasoned? Baby or regular spinach?
Plain or Italian breadcrumbs will work, either spinach or even kale would be delicious. Use whatever you have on hand or accessible!