Whole-Wheat Spaghetti and Meatballs
This simple recipe is full of vitamins C and A. Serve it with toasted Hearty-Grain French Bread and some red wine.
INGREDIENTS
- 1 recipe Sirloin Meatballs in Sauce
- 1 (8-ounce) can no-salt tomato sauce
- ½ cup grated carrots
- 1 (16-ounce) package whole-wheat spaghetti
- ½ cup grated Parmesan cheese, divided
Bring a large pot of water to a boil.
Prepare the Sirloin Meatballs in Sauce, adding tomato sauce and grated carrots to the sauce. Simmer until meatballs are cooked.
Cook spaghetti in water according to package directions or until almost al dente. Drain spaghetti, reserving ¼ cup cooking water.
Add spaghetti to meatballs in sauce along with ¼ cup of the cheese. Simmer, stirring gently, for 5–6 minutes or until pasta is al dente, adding reserved cooking water if necessary for desired sauce consistency.
Sprinkle with the remaining ¼ cup Parmesan cheese and serve immediately.
Serves 6–8
Calories: 386.78
Fat: 12.34 grams
Saturated fat: 4.08 grams
Dietary fiber: 7.47 grams
Sodium: 444.23 mg
Cholesterol: 51.34 mg
Whole-Wheat Spaghetti
Whole-wheat spaghetti has a much stronger taste than regular pasta. It should be served with strongly flavored sauces until your family is used to the taste. You can also gradually switch to whole-wheat pastas by starting out using just a third whole-wheat pasta (and the other two-thirds plain) and increasing the proportion of whole wheat each time you serve it.
