This recipe for Whole-Wheat Spaghetti with Marinara and Turkey Meatballs is an upgrade from the classic -- it has more fiber and vegetables, less saturated fat and sodium but it sure delivers on taste!

Servings: 6; Calories: 489 Per Serving; Protein: 36g Per Serving; Fiber: 16g Per Serving

Ingredients

Marinara Sauce
• 14 oz. canned, no-salt-added, or, low-sodium, sliced carrots
• 14.4 oz. packaged, frozen pepper stir-fry (onions and peppers) (thawed)
• 1 medium zucchini (chopped)
• 4 clove fresh garlic (minced)

OR

• 2 tsp. jarred, minced garlic
• 52 oz. cubed, no-salt-added, or, low-sodium tomato (crushed)
• 2 tsp. salt-free, dried Italian spice blend

Whole Wheat Spaghetti and Turkey Meatballs
• 1 lb. extra-lean or fat-free ground turkey breast (95%-99% lean)
• 1/4 tsp. black pepper
• 1/2 cup whole-grain cereal flakes (crushed, optional)
• 1 lb. whole-wheat spaghetti

Directions

Marinara Sauce

1. In a large pot (not over any heat yet), add carrots. Use a fork or potato masher to mash. Add stir-fry vegetables, zucchini, garlic, crushed tomatoes, and spice blend.
2. Bring to a boil over high heat. Cover, and reduce heat to medium-low so sauce is simmering.

Whole Wheat Spaghetti and Turkey Meatballs

1. In a bowl, combine turkey, pepper, cereal and parsley. Form meat mixture into golf-size meatballs to make about 20 to 25 meatballs.
2. Add meatballs into the simmering sauce, trying to get the majority of meatballs covered by sauce. Cover and cook until meatballs are cooked through, about 20 to 25 minutes.
3. Make spaghetti according to package directions (omitting the salt and fat). Serve with marinara and meatballs.

Recipe courtesy of the American Heart Association