Meatballs on Top of Cavatappi
with Broccoli and Pesto Cream Sauce
Meatballs on Top of Cavatappi
Tender meatballs and corkscrew pasta are tossed with broccoli in a silky pesto cream sauce for a comforting, flavorful dinner that’s rich, fresh, and satisfying.
Ingredients
For 4 servings
- 8 ounce Broccoli Florets
- 12 ounce Cavatappi Pasta
- 16 ounce Ground Turkey
- 1 unit Lemon
- ½ cup Panko Breadcrumbs
- ½ cup Parmesan Cheese
- 6 ounce Pesto
- 8 tablespoon Sour Cream
Additional Ingredients
- 1 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories880
Protein39g
Carbs83g
Fat44g
Tags:
Protein SmartFiber SmartLow SugarLow SodiumMass Gain FriendlyFamily FriendlyChild friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, use a plain unsweetened plant-based yogurt in place of the sour cream and skip the Parmesan, or choose a dairy-free pesto. For gluten-free diners, swap the wheat pasta and breadcrumbs for gluten-free versions while keeping the rest of the dish the same.
What to serve with it
Serve with a crisp green salad or roasted cherry tomatoes to add freshness and balance the rich pesto cream sauce. Warm garlic bread or a simple side of fruit also works well for a family-style dinner.
