Turkey Meatballs with Lemony Ricotta Pasta

Preheat oven to 400 degrees F (200 degrees C).

Heat 2-counts olive oil in a small pan over medium-high heat. Add the Onion (1/2) and Garlic (2 cloves) and cook until translucent and tender, about 3-4 minutes.

Add the Tomato Paste (1 tsp) and cook for an additional 2 minutes. Remove from the heat.

Add Ground Turkey (1 lb), onion mixture, Eggland's Best Classic Egg (1), Breadcrumbs (1/2 cup), Galbani Parmesan Cheese Shaker (4 Tbsp), Fresh Parsley (1 Tbsp), Fresh Basil (1 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp) to a bowl. Mix until just ingredients are combined, do not overmix.

Line a baking sheet with foil (or not) and drizzle with 2-counts of olive oil. Scoop or roll 2-inch meatballs and lay snug on the sheet. Drizzle with one more count of oil on top of the meatballs and bake for 20 minutes until cooked through.

While the meatballs are cooking, cook Spaghetti (8 oz) according to package directions in salted water.

Reserve 1 cup of pasta water and discard the remaining water. Add the hot pasta to a large bowl. Add Fresh Spinach (2 cups), the zest of a Lemon (1), and Ricotta Cheese (1/2 cup). Add the pasta water, a 1/4 cup at a time, and mix. The spinach will slightly wilt and the ricotta will begin to create a creamy sauce. Add more water as needed. Add more ricotta to your liking.

Plate the pasta with the meatballs, an extra dollop of ricotta if desired, Fresh Basil (to taste), Galbani Parmesan Cheese Shaker (to taste), and a good grind of black pepper.