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Meatball Primavera

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Meatball Primavera
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4
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Italian herbed meatballs are partnered with garden veggies and served over hot fettuccini in this satisfying plate full of tempting flavors.

Ingredients

8
oz uncooked fettuccine, broken in half
1/2
cup thin red onion wedges
2
small zucchini or yellow summer squash (or 1 of each), cut into 2x1/2-inch strips
4
Italian plum tomatoes, chopped (about 1 cup)
18
cooked Italian Square Meatballs (p. 79) or 24 frozen cooked meatballs (about 12 oz.), thawed
1/2
cup basil pesto

Directions

  • 1 Cook fettuccine as directed on package. Drain.
  • 2 Meanwhile, in 12-inch nonstick skillet, cook onion over medium heat for 2 to 3 minutes or until crisp-tender, stirring frequently. Add zucchini; cook and stir 2 minutes. Stir in tomatoes and meatballs; cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.
  • 3 Add cooked fettuccine and pesto; cook and stir just until thoroughly heated.
Tips  

The pesto is available in the dairy department of the grocery store, or try one of the newer varieties in jars near the pasta sauce.

You can use any combination of summer squash that you have on hand. For a fun summer dish, try a mixture of zucchini, yellow summer squash and pattypan squash.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
600
(
Calories from Fat
290
)
Daily Value
Total Fat
32g
49%
(
Saturated Fat
8g
40%
)
Cholesterol
130mg
43%
Sodium
870mg
36%
Total Carbohydrate
50g
17%
(
Dietary Fiber
4g
16%
,
Sugars
6g
)
Protein
28g
Daily Value*:
Vitamin A
26%
26%
Vitamin C
16%
16%
Calcium
16%
16%
Iron
30%
30%
Exchanges:
3 Starch; 1 Vegetable; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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