Enjoy this Italian classic from our Skinny Chef enriched with lycopene from two sources, tomato and pink grapefruit.  The grapefruit juice adds tang to the tomato sauce, but no one will ever guess that you added citrus to your recipe.  Whole grain pasta and flax will help you to feel full with heart healthy fiber.

Serves 4

Ingredients

1 pound lean ground turkey
1 cup whole wheat bread crumbs
1 cup baby spinach, thinly sliced
1/2 cup ground flax meal
2 egg whites
2 cloves of garlic, minced, divided
1 small onion, minced
1/2 cup non-fat, plain yogurt
1 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 Tbsp tomato paste
1 28-ounce can crushed tomatoes
2/3 cup pink grapefruit juice
4-5 fresh basil leaves
1 spring of fresh thyme
1 pound whole wheat spaghetti, cooked
1/2 cup grated reduced fat Parmesan cheese

Directions

In a large bowl, mix the turkey, breadcrumbs, spinach, flax, egg whites, garlic, onions, yogurt, salt, and pepper. Form 1-inch meatballs and place them on a plate or a sheet of wax paper.

In a large stockpot, heat 1 Tbsp of olive oil over medium high heat.  Add the meatballs and cook 5-7 minutes turning once until the meatballs are brown.  Add the tomato paste and cook for an additional minute until the paste becomes fragrant.

Add crushed tomatoes, grapefruit juice and 2/3 cup water.  Bring to a boil.  Immediately reduce to a simmer and add the basil and thyme. Cook 15-20 minutes until the meatballs are cooked through and the sauce thickens.  Remove the herbs and sprinkle with cheese.  Serve immediately over pasta.

More Super Food Recipes:

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Turkey Bacon Club Sandwich