Recipe: Speedy Italian Pasta & Meatballs

Image courtesy of www.womansday.com

I found this recipe in a Woman's Day magazine a couple of years ago. I've modified it to suit my family's tastes. (you can find the original recipe at Woman's Day magazine's website) I don't make it often but when I do it's gobbled up in no time. It's very quick to prepare and uses simple ingredients that I always have on hand (except the snow peas, which I only buy for this recipe).

Speedy Italian Pasta & Meatballs

1 can (14 1/2 oz) chicken broth

1 cup water

1/2 lb penne rigati pasta (3 cups)
3/4 lb Italian meatballs (if using frozen, thaw before adding to recipe)
1 bag frozen sugar snap peas (I steam them in the microwave before adding to recipe)
1 pint grape tomatoes, cut in half (I skip this ingredient)
3 Tbsp reduced-fat Italian salad dressing
1/2 cup shredded Parmesan

Bring broth and water to a boil in a large nonstick skillet. Stir in pasta, cover, reduce heat to medium-high and cook 10 minutes, stirring occasionally. Stir in meatballs, sugar snap peas, tomatoes, and Italian dressing; return to a boil. Cover, reduce heat to medium and simmer 5 minutes, stirring often, until pasta is tender and most of liquid is absorbed. Remove from heat; stir in 1/2 cup Parmesan. Serve with more Parmesan. Makes 4-6 servings.