Mexican Tomatillo Pasta & Meatballs

8 oz whole wheat linguini or spaghetti

1/2 lb lean ground turkey

1 egg

1/2 cup uncooked quick cooking oats

2 tbsp fresh cilantro, chopped

2 tsp thyme

3 scallions, chopped

3-4 dashes tabasco sauce

pepper to taste

Sauce:

4 tsp olive oil

4 garlic cloves, minced

1 onion, chopped

2 jalapenos, seeded and chopped

1/2 cup chicken broth

20 tomatillos, husked and chopped coarsely

2 tbsp fresh cilantro, chopped

salt and pepper to taste

Preheat oven to 400. Combine turkey, egg, oats, cilantro, thyme, scallions, tabasco and pepper. Form into 2 inch meatballs. Place on baking sheet and bake for 15 minutes.

Cook pasta until al dente. For sauce heat olive oil in deep skillet. Add garlic, onion and jalapenos, saute for 5 minutes. Add broth and cook 1 minute longer. Add tomatillos, cilantro, salt and pepper. Simmer for 10 minutes. Toss pasta with meatballs and sauce.

1/4=445 calories/13 g. fat/10 g. fiber