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Sheryl Crow's Penne and Meatballs

**found in January 14th issue of Us Magazine, by Jennifer o'Neill.

Over salad?  Sheryl Crow's dietitian designs a menu for Us.  Just add snacks!

Carbs aren't the enemy, insists the Beverly Hills pro.  Enjoy them responsibly in this roughly 400-calorie pasta dish designed around veggies.  "This generous amount of broccoli makes the penne an afterthought", says beller.  As for the meatballs, "quinoa beats the bread crumbs in most recipes".  Make it Sunday night; have lunch through Thursday!

1 lb. 99 percent fat-free ground turkey
1/2 cup cooked quinoa
1 egg, lightly beaten
1 tbsp. fresh oregano (or 1 tsp. dried)
1 tsp dried thyme
1/4-1/2 tsp. kosher salt, to taste
olive oil spray (try PAM)
1/2 cup garlic cloves, minced
2 24-oz jars low-sodium marinara sauce
6 cups broccoli florets
1 cup dry GF penne
4 tbsp. grated Parmesan cheese

1.  For meatballs: In a bowl, combine the turkey, quinoa, egg, oregano and thyme.  Season with salt and set aside.  Coat a skillet with olive oil and heat on medium-low.  Add onion and garlic; saute until translucent, 2 to 4 minutes.  Form into 10 to 12 2-inch balls.

2.  In a large pot, combine the sauce and meatballs, cover and heat on medium.  Bring to a simmer; reduce heat the medium-low and cook for about 20 minutes, or until the meatballs are cooked through.

3.  Meanwhile, stream broccoli and cool penne according to package directions.  In a serving dish, combine steamed broccoli, cooked penne and meatballs.  Add sauce, as desired.  Sprinkle with Parmesan cheese.  Serves 4.

Happy New Year!  Enjoy xoxo Julie
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