Italian Wedding Pasta ~
~ adapted from Easy Italian ~
Preheat oven to 400 degrees Fahrenheit.
Mix together 1 pound ground turkey, 1/4 cup plain dried bread crumbs, 1/4 cup flat-leaf parsley, 1 minced garlic clove, 1 large egg, and 1/4 cup Romano.
Shape into 36 1-inch meatballs and bake for 20 minutes.
Heat water to boiling– cook 1 pound farfalle or bow-tie pasta 2 minutes less than what directions state on the package or box of pasta. Drain well and return to the saucepot.
In a 2-cup liquid measuring cup, whisk 1 tablespoon cornstarch into 1 1/2 cups milk. Add the milk mixture and 1 can (14 to 14.5 ounces) chicken broth into the pot with pasta. Heat to a boil for 1 minute, stir frequently. Turn off the heat.
Stir in 9 ounces fresh spinach, 1/2 cup grated Romano and 1/4 teaspoon black pepper. (May want to add a little more of each… )
Stir in the meatballs; gently toss to combine. Place into a buttered baking dish. Sprinkle 1/4 cup grated Romano cheese over the top, bake 20 minutes.
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