Tomato and Spinach Pasta with Meatballs
Tomato and spinach pasta with meatballs - a hearty, flavorful Italian dinner that looks impressive but is easy to mak
Servings 6
Calories 349kcal
Ingredients
- 1 16 oz pkg Carando® Mozzarella Rustica Italian Style Meatballs
- 16 ounces linguine
- 1 tablespoon olive oil
- 1 garlic clove minced
- ½ onion minced
- 3 cans 14-1/2 ounces each petite diced tomatoes with basil, garlic and oregano
- 1 can 15 ounces cannellini beans, rinsed and drained
- 1 package 10 ounces fresh spinach, trimmed or 1 package fresh baby spinach
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon crushed red pepper
- ½ cup grated Parmesan cheese
- reserved pasta water as needed
Instructions
- Bake meatballs according to package directions. Set aside. Cook pasta according to package directions. Reserve 2 cups of pasta water to add to sauce if needed. Set aside.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes.
- Add spinach, salt and pepper; cook and stir over medium heat until spinach is wilted. Stir in Parmesan cheese. If needed, add small amounts of pasta water at a time to reach desired sauce consistency. Add meatballs to sauce and let simmer several minutes or until ready to serve. Serve sauce and meatballs over drained pasta.
Notes
Ideally, time the pasta and meatballs so that they both finish cooking at about the same time the sauce mixture is ready.
Nutrition
Calories: 349kcal | Carbohydrates: 58g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 328mg | Potassium: 192mg | Fiber: 3g | Sugar: 3g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg