Turkey Meatballs with Lemony Ricotta Pasta

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 (1/2 Tbsp) and cook for an additional 2 minutes. Remove from the heat.

Add Ground Turkey (1 lb) , onion mixture, Egg (1) , Breadcrumbs (1/2 cup) , Grated Parmesan Cheese (1/4 cup) , 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.

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) , Grated Parmesan Cheese (to taste) , and a good grind of black pepper.