Perciatelli Pasta with Red Quinoa "Meatballs"

Perciatelli Pasta

with Red Quinoa "Meatballs"

Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

While perciatelli pasta may look similar to spaghetti, you’ll notice that these long noodles are actually much thicker and have a hollow center. Also known as bucatini, the noodles’ toothsome texture is great when paired with a robust sauce. Keep an eye on the noodles while cooking though, as they tend to cook more quickly due to their hollow center.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Perciatelli Pasta with Red Quinoa "Meatballs"
Title
  • 1 28-Ounce Can Whole Peeled Tomatoes
  • 4 cloves Garlic
  • 1 bunch Oregano
  • 1 bunch Thyme
  • 1 bunch Parsley
  • 1 Farm Egg
  • 1 Onion
  • 6 oz Perciatelli Pasta
  • ½ cup Red Quinoa
  • ¼ cup Whole Wheat Flour
  • ⅓ cup Grated Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 400°F. Heat 2 medium to large pots of salted water to boiling on high. Wash and dry the fresh produce. Empty the canned tomatoes into a large bowl. Break up the tomatoes with your hands, or chop them by carefully using the sharp edge of the can’s lid. Peel and mince the garlic. Finely chop the thyme, oregano, and parsley leaves. Lightly beat the egg. Peel and small dice the onion.
Cook the quinoa:
2 Cook the quinoa:
Add the quinoa to one of the pots of boiling water. Cook 11 to 12 minutes, or until tender. Drain thoroughly.
Make the quinoa "meatballs:"
3 Make the quinoa "meatballs:"
In a medium bowl, combine the drained quinoa, egg, flour, thyme, oregano, and half of each of the Parmesan cheese, parsley, garlic, and onion. Season with salt and pepper and stir to blend. Coat a baking sheet with a layer of olive oil. Using wet hands, form the mixture into about 9 balls, and place them directly on the oiled baking sheet. Bake in the oven 7 to 9 minutes, or until browned.
Make the sauce:
4 Make the sauce:
While the “meatballs” bake, in the empty pot used for the quinoa, heat some olive oil on medium-high until hot. Add the remaining onion and garlic and season with salt and pepper. Cook 2 to 3 minutes, or until softened, stirring occasionally. Add the canned tomatoes. Cook 3 to 5 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.
Add the "meatballs" to the sauce & cook the pasta:
5 Add the "meatballs" to the sauce & cook the pasta:
Gently transfer the baked quinoa “meatballs” to the sauce. Cook them in the sauce for about 2 to 3 minutes, stirring very gently so as to not break the “meatballs.” Meanwhile, add the perciatelli pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente. Drain thoroughly.
Plate your dish:
6 Plate your dish:
Transfer the drained pasta to a medium bowl, along with some of the sauce and half the remaining Parmesan cheese. (You may have extra sauce—just save it for another use.) Toss to coat the pasta in the sauce. Divide the pasta and “meatballs” between bowls or plates. Garnish with the remaining Parmesan cheese and parsley. Enjoy!

Tips from Home Chefs

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Perciatelli Pasta

Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 400°F. Heat 2 medium to large pots of salted water to boiling on high. Wash and dry the fresh produce. Empty the canned tomatoes into a large bowl. Break up the tomatoes with your hands, or chop them by carefully using the sharp edge of the can’s lid. Peel and mince the garlic. Finely chop the thyme, oregano, and parsley leaves. Lightly beat the egg. Peel and small dice the onion.
2 Cook the quinoa:
Add the quinoa to one of the pots of boiling water. Cook 11 to 12 minutes, or until tender. Drain thoroughly.
Cook the quinoa:
Make the quinoa "meatballs:"
3 Make the quinoa "meatballs:"
In a medium bowl, combine the drained quinoa, egg, flour, thyme, oregano, and half of each of the Parmesan cheese, parsley, garlic, and onion. Season with salt and pepper and stir to blend. Coat a baking sheet with a layer of olive oil. Using wet hands, form the mixture into about 9 balls, and place them directly on the oiled baking sheet. Bake in the oven 7 to 9 minutes, or until browned.
4 Make the sauce:
While the “meatballs” bake, in the empty pot used for the quinoa, heat some olive oil on medium-high until hot. Add the remaining onion and garlic and season with salt and pepper. Cook 2 to 3 minutes, or until softened, stirring occasionally. Add the canned tomatoes. Cook 3 to 5 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.
Make the sauce:
Add the "meatballs" to the sauce & cook the pasta:
5 Add the "meatballs" to the sauce & cook the pasta:
Gently transfer the baked quinoa “meatballs” to the sauce. Cook them in the sauce for about 2 to 3 minutes, stirring very gently so as to not break the “meatballs.” Meanwhile, add the perciatelli pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente. Drain thoroughly.
6 Plate your dish:
Transfer the drained pasta to a medium bowl, along with some of the sauce and half the remaining Parmesan cheese. (You may have extra sauce—just save it for another use.) Toss to coat the pasta in the sauce. Divide the pasta and “meatballs” between bowls or plates. Garnish with the remaining Parmesan cheese and parsley. Enjoy!
Plate your dish:
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