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1
Fill a large stockpot with water and bring to a boil for pasta.
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2
In a 4-quart saucepan heat the oil over medium heat.
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3
Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more.
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4
Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt.
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5
Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly.
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6
Season with salt and pepper, to taste.
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7
While sauce is cooking, make meatballs.
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8
Preheat the broiler.
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9
Spray a baking sheet with cooking spray.
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10
Combine the turkey with all other ingredients in a large work bowl.
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11
Form into 2 1/2 -inch balls and place on a baking sheet.
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12
Broil for 10 minutes, or until browned and almost entirely cooked through.
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13
Meanwhile, remove rosemary sprig from sauce and add fresh basil.
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14
Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce.
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15
While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
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16
Drain the pasta and return it to the pot.
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17
Add the sauce and meatballs, toss and heat through over medium heat.
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18
Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.
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19
Yield: 6 servings (1 serving equals about 1 1/3 cups pasta and sauce, plus 2 meatballs
