Wednesday, July 21, 2010

Recipe: Speedy Italian Pasta & Meatballs

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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.


bonkdawn said...

I am so trying this for dinner tonight! Thanks!

bonkdawn said...

Made this tonight and DH and DS loved it, as did I! Picky DD ate it, but wasn't as excited. Oh well ... more for us! :)

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