It’s not often that I would feature a white flour pasta…I rarely even buy pasta made with white flour. I’m a whole wheat kind of girl. Not to mention a Nutritionist, remember??

But this bionaturae traditional egg pasta just looks special. I know I bought it with something in mind, but a few months passed and finally it made it into a spaghetti & meatball dinner. Dare I say that it reminded me of home-made pasta?

My inexperienced fresh pasta palate, probably shouldn’t make that comparison. But I swear it came close.

Now I just have all the more reason to buy this pasta again. And even though it’s made with white flour it actually has a decent amount of protein (7 grams per serving) and I told you that it tastes amazing, right?

For a simple meal, I tossed some of the pasta with pesto and parmesan and let me just say…go get some.

Meals like this just make me happy.

It’s healthy but filling; comforting but exciting; delicious but simple. The meatballs are flavored with a classic Korean sauce, the pasta tossed with a simple dressing of toasted sesame oil and soy sauce. It’s the perfect combination lean protein, whole grains and vegetables and the ultimate in clean eating.

Asian Spaghetti & Meatballs - 4 servings

• 1 pound ground chicken
• 1/2 red pepper, chopped
• 2 green onions, chopped
• 2 Tbsp Gochujang sauce
• 1/2 cup whole wheat panko
• 8 oz brown rice noodles (I used Brown Rice Mai Fun sent to me by Annie Chun’s)
• 1 Tbsp sesame oil
• 2 Tbsp soy sauce

Combine chicken, peppers, green onion, gochujang sauce and panko.

Mix until just combined.

Form into little balls and place in muffin tins. (I used a mini muffin tin)

Bake at 350° for about 20 minutes.

Meanwhile prepare noodles as directed and toss with sesame oil and soy sauce.

Top noodles with meatballs and serve with sriracha or additional gochujang if desired.

Veggies for the meal were sautes of bok choy and snow peas with peppers.