Spinach-Mushroom Pasta & Meatballs In Garlic-Wine Sauce

• 22 turkey meatballs, cut in half
• 1 white onion, sliced thin
• 1/2 bag of red and green peppers, frozen (or 1/2 fresh pepper, red & green)
• 1 1/2 tablespoons finely minced garlic
• carton large white whole mushrooms, cut each in half
• Butter-flavored PAM
• 1 teaspoon olive oil
• 1 bag of frozen, chopped spinach
• 1/2 cup Parmesan cheese
• 1 wine glass of white wine
• 1 teaspoon California Garlic powder w/parsley
• large cube of chicken bouillon
• 8 oz. flat egg noodles

1. Spray a wide saucepan with the PAM, then pour in the teaspoon of oil (this recipe is low-fat--if that is not a concern, use 3 TBSP butter), then saute the sliced onion, minced garlic and peppers .
2. When the vegies begin to soften a little, put in the meatballs (thawed) that have been cut in half, sprinkle on 1/2 the Parmesan cheese and mix well. Stir-fry the mixture for 5 minutes, uncovered.
3. Microwave the frozen spinach for two minutes only, then place on top of the mix in the pan; sprinkle on the rest of the Parmesan cheese, crumble the cube of chicken bouillon over it, and sprinkle the garlic powder + 1/4 cup water, then put the cover on the pan and cook on low heat for 5 minutes. Stir gently, turn off the heat, then pour the wine over the mixture and put the cover on until you are ready to serve. Plate the dish within 10 minutes and top with a little Parmesan. Serve with white wine!

turkey meatballs, white onion, red, garlic, mushrooms, butter, olive oil, spinach, parmesan cheese, glass of white wine, california garlic, chicken bouillon, egg noodles

Taken from food52.com/recipes/21341-spinach-mushroom-pasta-meatballs-in-garlic-wine-sauce (may not work)