Meatball Primavera

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

  • 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
  • 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.
  • 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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