Bell Pepper and Tomato Penne With Meatballs

Submitted by dicentra

"Cooking Light 2005"

 

• Ready In: 30mins
• Ingredients: 27
• Serves: 4-6

ingredients

• Meatballs

• firm white bread (such as Pepperidge Farm)
• 1⁄3 cup minced fresh onion
• 1⁄4 cup finely chopped cremini mushroom
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons grated fresh parmesan cheese
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon crushed red pepper flakes
• 1 large egg yolk
• 1⁄2 lb lean ground turkey
• cooking spray

• Sauce

• 2 teaspoons olive oil
• 3⁄4 cup chopped onion
• 4 garlic cloves, thinly sliced
• 1⁄2 cup julienne-cut yellow bell pepper
• 1⁄2 cup julienne-cut orange bell pepper
• 1⁄2 teaspoon salt, divided
• 3 cups chopped seeded plum tomatoes (about 2 pounds)
• 1⁄2 cup tomato juice
• 1⁄4 cup quartered pitted kalamata olive
• 2 tablespoons balsamic vinegar
• 1 teaspoon sugar
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup thinly sliced fresh basil

• Pasta

• 1⁄8 teaspoon salt
• 8 ounces uncooked penne (about 2 cups tube-shaped pasta)

directions

1. Preheat oven to 400°.
2. To prepare meatballs, place bread in a food processor; pulse 10 times or until fine crumbs measure 1/2 cup. Combine breadcrumbs, 1/3 cup onion, and next 8 ingredients (1/3 cup onion through turkey); stir well to combine.
3. Lightly coat hands with cooking spray. Shape turkey mixture into 20 (1-inch) meatballs. Place on a baking sheet coated with cooking spray.
4. Bake at 400° for 12 minutes or until done; cover and keep warm.
5. To prepare sauce, heat oil in a large nonstick skillet over medium-high heat.
6. Add 3/4 cup onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add bell peppers and 1/4 teaspoon salt; sauté 2 minutes.
7. Add tomato and next 6 ingredients (tomato through black pepper); bring to a boil. Reduce heat; simmer, uncovered, 13 minutes or until sauce thickens.
8. Stir in basil and 1/4 teaspoon salt. Add meatballs; stir to coat.
9. To prepare pasta, while sauce cooks, bring 3 quarts of water to a boil in a large saucepan; add 1/8 teaspoon salt and pasta. Cook 10 minutes or until al dente; drain. Serve meatball mixture over pasta.