Spaghetti w/ Turkey Meatballs & Yellow Zucchini

Guess what, guys -- it's been a YEAR. Yes, a year. 365 days since I launched this blog full of recipes and my non-stop recipe-introducing stream of consciousness. It all started with this Summer Spaghetti (click here for the original recipe, and cringe at my beginner photography skills.) To celebrate, I decided to remake this dish (without looking at the recipe) and clearly, both my photo skills as well as how I think through a recipe, has changed! It's amazing what time will do -- and this shows that there is more than one way to make a great dish -- it just depends on what you have and your attitude to be creative.

I wanted to thank you for all the feedback, Instagram likes, and overall support over the last year. For the next 365 days, I plan on doing better, and that includes: more consistent recipe posting, more commentary on all things health/background knowledge, more interaction with you as readers, and better PR so more people can know about Table Haven. If there's anything else you'd like to see, shoot me an email at thehaventable@gmail.com, or comment on my IG @natalieneilson.

Servings: 4-6

What You'll Need:

• 1 package spaghetti noodles
• Even Better Choice: Whole-Wheat, Multigrain, or even Corn or Brown Rice Spaghetti
• 1 lb ground turkey
• Seasonings: Oregano or Italian Seasoning, Onion Powder, Garlic Powder, Salt/Pepper
• 1 bottle marinara sauce
• Look for nutrition labels with no fat (after all, tomatoes don't have any, so ask yourself what the heck the food company added in there -- yikes)
• 1 large yellow zucchini (this was $0.79 at Trader Joe's)
• Pinch of cheese (perfect for grating if you only have a small chunk left in the fridge)
• OPTIONAL: Fresh Basil

The Step-by-Step:

1. Place a large pot of water on the stove to boil.
2. Season turkey meat, and form into small meatballs. Set aside and wash your hands.
3. Add spaghetti into boiling water. Cook the noodles according to package instructions, as time required may vary depending on the type!
4. As spaghetti is cooking, chop zucchini in small pieces. Season with salt & pepper. When spaghetti is done cooking, drain and rinse with cold water to stop the cooking. Drain again.
5. Heat a large pan on the stove and add cooking spray (a tablespoon or two of olive oil works too.) Cook meatballs in batches, making sure the pan isn't overcrowded and that all sides cook (about 3 min per side.) When the last meatballs are done, remove them from the pan and set aside.
6.  Spray pan again with cooking spray, and add in the zucchini. Cook for about 5 minutes.
7. Add the marinara sauce and the meatballs, and turn down the heat. Let cook for 5 more minutes so the flavors blend together.
8. To serve, put a couple spoonfuls of sauce on the plate and place noodles on top. Then, add more sauce and some meatballs. Grate cheese and add basil.

Enjoy. Here's to another year!

xoxo n