Pasta with turkey Meatballs

Serves 4-5


  • Kosher salt
  • 12 ounces whole wheat orecchiette pasta
  • 2 bunches broccolini, cut into bite-size pieces
  • 8-10 ounces sweet Italian turkey sausage, casings removed (I used 3 full sausages)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • Pinch of red pepper flakes
  • 1 large egg
  • Freshly ground pepper
  • 2 zucchinis, spiralized into zoodles
  • Garlic powder
  • 1/2 cup grated parmesan cheese for topping everyone's bowl


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking.
  2. Reserve 1 cup cooking water, then drain the pasta and broccolini.
  3. While the water boils and pasta cooks, roll the turkey sausage meat into about tiny little meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes (internal temp should be about 160-165°F. Drain on paper towels. 
  4. Cook zucchini noodles for a few minutes in the skillet until they get a little softer. Sprinkle with garlic powder for some flavor. Set aside in a bowl or plate until ready to mix into the pasta.
  5. Add to the skillet the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini, meatballs, and zoodles.
  6. Whisk the egg with the reserved 1 cup pasta water in a small bowl, then add to the skillet and stir quickly (to not scramble the egg!) until the sauce thickens slightly. Season with salt and pepper.
  7. Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil if desired.