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Prep 15min
Total15min
Ingredients6
Servings4
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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
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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.
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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.
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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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