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Meatball Primavera

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  • Prep 15 min
  • Total 15 min
  • Ingredients 6
  • 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.
By Pillsbury Kitchens
Updated Apr 23, 2013
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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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    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

600 Calories, 32g Total Fat, 28g Protein, 50g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
290
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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