Meatball Primavera

Italian herbed meatballs are partnered with garden veggies and served over hot fettuccini in this satisfying plate full of tempting flavors.

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  • prep time 15 min
  • total time 15 min
  • ingredients 6
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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