Pasta With Turkey Meatballs and Roasted Vegetables

Ingredients

• 3 medium (about 3/4 pound) zucchini, cut into half moons
• 2 large (about 3/4 pound) red bell peppers, sliced into 1-inch strips
• 1 medium yellow onion, sliced into half moons
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 pound ground turkey
• 1 large egg
• 2 tablespoons mayonnaise
• 1/2 cup plain breadcrumbs
• 1 teaspoon Italian seasoning (or 1/4 teaspoon each dried oregano, basil, marjoram, and rosemary)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound small-shaped pasta, like orecchiette, bow ties, or rotini
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped

Method

1. Preheat the oven to 425ºF. Line 2 baking sheets with aluminum foil or silicone baking mats.
2. Begin roasting the vegetables: Toss the vegetables with the olive oil and salt. Spread them out on one of the baking sheets in a single, even layer. Roast the vegetables for 30 minutes.30 min timer
3. Meanwhile, prepare and begin roasting the meatballs: In a medium mixing bowl, combine the ground turkey, egg, mayonnaise, breadcrumbs, and seasonings. Roll into 1-inch meatballs and place on the second baking sheet, about 1/2 inch apart. Roast the meatballs for 20 minutes in the oven alongside the vegetables.20 min timer
4. Boil the pasta: Once both the vegetables and meatballs are in the oven, put a large pot of water on the stove to boil. Salt the pasta water to taste (I use about 3 tablespoons for a big pot) and boil the pasta. Cook the pasta according to the instructions on the package and drain.
5. Toss everything together and serve: In the pasta pot, stir together the roasted vegetables, meatballs, and pasta with the olive oil, lemon juice, and parsley. Serve hot.