Roasted Vegetable and Meatball Pasta

Hey there Monday. I’m currently on the road to NorCal. The time has come for my friend Courtney to officially make the move to Davis, so we’re taking the road trip together today. Its a bittersweet moment, especially since I’ll miss the birth of her baby boy in just over a month.

The weekend wasn’t all sorrows. In a very happy twist of fate, Courtney’s husband arrived safely home from Afghanistan on Saturday! We knew he was coming back soon, but didn’t really know until late last week exactly when it would be. In other great weekend news, my bestie Val, busted her all time marathon record, and I couldn’t be prouder. Lots to be thankful for in the last few days, but to be honest, I’m exhausted. Its been a very emotional time for me lately.

Taking a cue from my marathoning friend, for an added burst of energy, I made some pasta from scratch. A little carbs can go a long way. Hopefully they’ll take me all the way to Davis, CA today. Fingers crossed we have smooth traffic the whole way!

Roasted Vegetable and Meatball Pasta recipe adapted from Sunset 

MEATBALLS

• 1 pound ground turkey
• 1 tablespoon Dijon mustard
• 1/2 cup finely chopped flat-leaf parsley
• 3/4 teaspoon kosher salt
• 3/4 teaspoon pepper
• 1/2 teaspoon lemon zest
• 2 tablespoons fine dried bread crumbs
• 1 large egg 
• 1 teaspoon finely chopped fresh thyme leaves

PASTA AND VEGETABLES

• 1 red onion, cut into 1/2-in.-thick wedges
• 2 garlic cloves, finely chopped
• 3/4 pound small red potatoes, quartered 
• 3 tablespoons extra-virgin olive oil
• About 1/2 tsp. kosher salt
• About 1/2 tsp. pepper
• 8 oz homemade pasta
• 1/2 cup shelled fresh peas (from 1/2 lb. pea pods)
• 1/2 cup dry white wine, such as Pinot Grigio 
• 1/2 teaspoon lemon zest
• About 3/4 cup roughly chopped flat-leaf parsley

• Make meatballs: Mix ingredients in a large bowl to combine. Divide into 1-tbsp. portions; using wet hands, roll into balls. Chill on a baking sheet, covered with plastic wrap, until ready to use (up to 1 day). Preheat oven to 425°.
• Prepare vegetables: Toss onion, garlic, and potatoes with oil and 1/2 tsp. each salt and pepper in a large roasting pan until evenly coated. Nestle meatballs around vegetables and bake until onion and potatoes are tender and meatballs are cooked through, about 30 minutes.

• Meanwhile, cook pasta in boiling water, adding peas during the last minute of cooking. Drain, reserving some pasta water, and return pasta and peas to pot.
• Stir wine into meatballs and vegetables and pour into pot of pasta. Add lemon zest and 3/4 cup parsley; toss to combine, adding pasta water if mixture looks dry. Season to taste with salt and pepper. Transfer to a plate; garnish with parsley.

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