Bringing Sexy Back

Ok, so maybe a big bowl of pasta isn't as sexy as Justin Timberlake in a leotard shakin' it with Beyonce (oh, you didn't find that video sexy? Fine then.), but it's pretty close. It's Sexy Food week at IHCC and yes, you read that correctly. While many people may instantly read this and think of foods believed to be aphrodisiacs (sorry but there is no miki fiki way I'm cooking oysters) or chocolate desserts or something you could eat in bed, I just thought pasta. This one specifically. Maybe it's the "Lady and the Tramp" fan in me. Maybe it's the fact that the last time I made this pasta from The Minimalist Cooks at Home, E was totally over the moon for it. It's pretty sexy when people love your food. And I guess, if you're a rebel, you could eat this in bed, too.

Feta Stuffed Turkey Meatballs
Ingredients:
1 lb. ground turkey
1/4 cup feta cheese
2 tsp. salt
1 tsp. black pepper
1 clove garlic, minced
1 tsp. lemon zest
2 Tbls fresh parsley, chopped
1 Tbls. fresh basil, chopped
1 tsp. dried oregano
1 tsp. sriracha
1 egg
1/2 cup fresh bread crumbs

Preparation:
In a large bowl, whisk all ingredients except turkey and feta until combined. Add turkey and fold seasonings into the meat with your hands gently until just combined. Using a large spoon or a batter scoop, scoop out 2 Tbls. portion of turkey mixture. Make an indentation with your thumb and fill with 1 tsp. of feta. Fold turkey over to seal and roll gently to make a ball.
Preheat oven to 350 degrees. Heat a saute pan with a little bit of oil. Brown meatballs on all sides over medium high heat. Transfer to a baking dish and bake in preheated oven for 20 minutes. Now get moving on your pasta while these bad boys cook!


Linguine with Yellow Zucchini 
Adapted from Mark Bittman's Spaghetti with Zucchini from The Minimalist Cooks at Home
Ingredients:
1 lb. whole wheat linguine
2 eggs
1/2 cup parmesan cheese
1/2 cup feta cheese
Salt and pepper
1 medium yellow zucchini, sliced

Preparation:
Whisk eggs, half of parmesan, and feta together and set aside. In the same pan you used to cook the meatballs, cook zucchini over medium heat until lightly browned. Set aside.
Cook linguine in boiling water until al dente. Drain (reserving a bit of pasta water) and return to the pot. Immediately add egg mixture and zucchini and toss for several minutes. If the sauce becomes too thick, add a few spoonfuls of pasta water and toss. Season with salt and pepper and serve with meatballs, remaining parmesan, and herb garnish.

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