Meatballs with an Asian twist are an alternative to the traditional Italian-style beef meatballs. The sauce is sweet and salty, making the steamed vegetables extra tasty.

Prepare the pasta according to package directions.

In a large bowl, combine the chicken, scallions and ginger. Shape into 16 meatballs. Heat 1 tablespoon of the oil in a skillet over medium heat and cook the meatballs, turning once, until cooked through, 10-12 minutes. Transfer to a plate. Wipe out the skillet.

Heat the remaining oil over medium heat; add the carrots and broccoli florets. Cook, tossing, for 4 minutes. Return the meatballs to skillet. In a small bowl, combine the soy sauce and brown sugar. Add to the skillet and simmer until slightly thickened. Serve over the pasta. Serves 4.

Note: To cut the sodium, use reduced-sodium soy sauce.

PER SERVING: Calories 341 (24% fat) Fat 9 g (1 g sat) Chol 7 mg Sodium 2,085 mg Fiber 4 g Carbohydrates 56 g Protein 11 g