Orecchiette with Spinach and Turkey Meatballs recipe

All Recipes Main Dish Recipes Pasta

Ingredients

1 (16 ounce) package orecchiette pasta
1 (10 ounce) package fresh spinach
12 ounces sweet Italian turkey sausage, casings removed
5 tablespoons extra-virgin olive oil, divided
4 cloves garlic, thinly sliced
½ teaspoon salt
1 pinch red pepper flakes
1 large egg
salt and ground black pepper to taste
½ cup grated ricotta salata cheese

Nutrition Info

542.7 calories
carbohydrate: 58.2 g
cholesterol: 92.5 mg
fat: 23.8 g
fiber: 3.8 g
protein: 25.4 g
saturatedFat: 6.7 g
servingSize: -
sodium: 947.6 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender still firm to the bite, about 12 minutes.

  2. Place spinach in a large colander. Scoop out 1 cup pasta cooking water and reserve. Drain pasta in the colander, wilting the spinach.

  3. Roll turkey sausage meat into 20 to 30 balls.

  4. Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and no longer pink in the center, 5 to 6 minutes. Drain on paper towels.

  5. Pour off any drippings left in the skillet. Heat 3 tablespoons olive oil over medium heat. Stir in garlic, salt, and red pepper flakes until fragrant, about 1 minute. Add cooked pasta, spinach, and meatballs to the skillet.

  6. Whisk reserved pasta water and egg together in a small bowl. Stir into the skillet until sauce thickens slightly, 3 to 4 minutes. Season with salt and pepper.

  7. Divide pasta among bowls. Sprinkle with ricotta salata cheese and drizzle with remaining 1 tablespoon olive oil.

Recipe Yield

6 servings

Recipe Note

This orecchiette recipe started as two different recipes, and I combined them to make one amazing dish!

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