Make creamy Pesto Spaghetti with Turkey Meatballs for your entrée tonight! You'll only need 35 minutes for this delectable spaghetti with turkey meatballs.
What You Need
Original recipe yields 4 servings
1/2 lb. spaghetti, uncooked
1 lb. ground turkey
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup dry Italian-style bread crumbs
1 Tbsp. minced garlic
1/2 cup chopped red peppers
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
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Let's Make It
Cook spaghetti as directed on package to al dente, omitting salt.
Meanwhile, mix turkey, Parmesan, bread crumbs and garlic just until blended. Shape into 12 meatballs, using about 1/4 cup turkey mixture for each meatball. Cook in large skillet sprayed with cooking spray on medium heat 5 to 7 min. or until meatballs are no longer pink, turning occasionally. (Meatballs will not be done.) Remove meatballs from skillet; set aside.
Add peppers to skillet; cook and stir 3 min. or until crisp-tender. Add Neufchatel and pesto sauce; stir. Cook on medium-low heat 4 min. or until Neufchatel is completely melted and sauce is well blended.
Drain spaghetti, reserving 1 cup of the cooking water. Add spaghetti and cooking water to Neufchatel sauce; mix lightly. Top with meatballs; cover. Cook 13 min. or until meatballs are done (165°F).
Serve the Meal With a Salad
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.