Spinach-Mushroom Pasta & Meatballs in Garlic-Wine Sauce

March 20, 2013
0 Ratings
  • Serves 4
Author Notes

This is one of my what-have-I-got-in-my-kitchen? kinda dishes. I'm usually thinking about tomorrow's dinner the night before, and I knew I wanted to use the meatballs and pasta, but just do something besides spaghetti in tomato sauce, something a bit different. Also, I found these great big mushrooms on sale and just had to put them to good use! The turkey meatballs are tasty and low in fat & calories, made by Kroger; I get these because a big bag can last for up to 3 meals, and because they're good for making quick dinners--yes, I do make my own at times, but it's good to have something fast I can throw together. I prefer fresh spinach with this dish, but all I had was the frozen at the moment, and it was still pretty good--the wine is poured over the dish as a last step and the spinach really took it in well. Also, cutting the meatballs in half helped blend their taste with the rest of the ingredients. The wine was the only bottle of white we had on the wine rack, but it worked deliciously with the rest of the dish! I served this with green peas & pearl onions flavored with lemon juice and lemon pepper with a little garlic, and sliced tomatoes. —BeijingRose

What You'll Need
  • 22 turkey meatballs, cut in half
  • 1 white onion, sliced thin
  • 1/2 bag of red and green peppers, frozen (or 1/2 fresh pepper, red & green)
  • 1 1/2 tablespoons finely minced garlic
  • carton large white whole mushrooms, cut each in half
  • Butter-flavored PAM
  • 1 teaspoon olive oil
  • 1 bag of frozen, chopped spinach
  • 1/2 cup Parmesan cheese
  • 1 wine glass of white wine
  • 1 teaspoon California Garlic powder w/parsley
  • large cube of chicken bouillon
  • 8 oz. flat egg noodles
  1. Spray a wide saucepan with the PAM, then pour in the teaspoon of oil (this recipe is low-fat--if that is not a concern, use 3 TBSP butter), then saute the sliced onion, minced garlic and peppers .
  2. When the vegies begin to soften a little, put in the meatballs (thawed) that have been cut in half, sprinkle on 1/2 the Parmesan cheese and mix well. Stir-fry the mixture for 5 minutes, uncovered.
  3. Microwave the frozen spinach for two minutes only, then place on top of the mix in the pan; sprinkle on the rest of the Parmesan cheese, crumble the cube of chicken bouillon over it, and sprinkle the garlic powder + 1/4 cup water, then put the cover on the pan and cook on low heat for 5 minutes. Stir gently, turn off the heat, then pour the wine over the mixture and put the cover on until you are ready to serve. Plate the dish within 10 minutes and top with a little Parmesan. Serve with white wine!

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