Hope everyone had a fun and exciting (or chill and relaxed if you preferred) weekend!
Ours was great! I made this recipe for friends on Friday night.
Saturday we hung out here. Great beers and I suggest the Patty Melt!
And Sunday we visited the Franklin Main Street Festival. Lots of great vendors and a good turnout. It ended up being beautiful outside after Saturday’s torrential downpours.
I never liked meatballs before I started this blog and now I feel like I make them all the time. They are very versatile.
This pasta dish is really a treat. It has real cream, lots of Parmesan and any creamy pasta dish deserves mushrooms if you ask me.
the stars
green onions and mushroom
i used corkscrew pasta because it screams “fun”
never a bad move
this pasta was so creamy!
it was like the perfect bite every time
PARMESAN CREAM PASTA WITH MEATBALLS
for the meatballs:
ingredients:
1 pound lean ground turkey (93/7)
1/2 a bunch (3) green onions, finely chopped
1 egg
3 cloves garlic, minced
1/4 cup chopped fresh parsley, plus more for sprinkling
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
20 grinds fresh pepper
1 teaspoon salt
3 ounces of fresh mozzarella, grated
1/2 cup panko seasoned breadcrumbs
1/4 cup freshly grated parmesan
for the pasta:
1/2 bunch green onions, chopped
3 tablespoons olive oil
1 (8) ounce package of mushrooms
2 tablespoons of all purpose flour
2 1/2 cups of chicken broth
2/3 cup heavy cream
salt and pepper
1 pound dried pasta, such as rotini, cooked according to packaged instructions
instructions and directions:
Combine all ingredients and form into 1-1 1/2 inch meatballs.
Bake on parchment lined cooking sheet for 25-30 minutes or until cooked through.
Meanwhile, heat oil in a large skillet or saucepan over medium heat. Add 1/2 cup scallions and mushrooms. Cook, stirring occasionally, about 5 minutes. Add flour, and cook, stirring constantly, 2 minutes more. Season with salt and pepper. Add broth; cover and simmer 20 minutes.
Add cream, and 1/2 cup Parmesan, and stir until sauce is slightly thickened. Add meatballs and pasta and stir gently to combine.
Top with parsley and Parmesan.
adapted from my recipes
The Hungry Apple 