Italian herbed meatballs are partnered with garden veggies and served over hot fettuccini in this satisfying plate full of tempting flavors.
Meatball Primavera
- Prep Time 15 min
- Total 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
Instructions
-
Step1Cook fettuccine as directed on package. Drain.
-
Step2Meanwhile, 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.
-
Step3Add cooked fettuccine and pesto; cook and stir just until thoroughly heated.
Nutrition
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
3Tips from the
Pillsbury Kitchens
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