Pasta With Spinach and Meatballs

Pasta With Spinach and Meatballs
Paul Sirisalee
Toss the pasta with a savory mixture of buttery mushrooms, baby spinach, meatballs, and grated pecorino.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

20
Easy Meatballs
3/4
pound
gemelli
3
tablespoons
unsalted butter
12
ounces
mushrooms, quartered
1
teaspoon
chopped fresh thyme
5
ounces
baby spinach
1/2
cup
grated pecorino (2 ounces)
kosher salt and black pepper

Directions

  1. Cook the meatballs according to the recipe directions.
  2. Meanwhile, cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
  3. While the meatballs and pasta are cooking, heat the butter in a large skillet over medium heat. Add the mushrooms and thyme and cook until tender, 8 to 10 minutes.
  4. Toss the mushroom mixture with the pasta, meatballs, spinach, pecorino, and the reserved cooking water. Season with ½ teaspoon salt and ¼ teaspoon pepper.

 

Kristin Evans Dittami
September 2012

Nutritional Information

  • Per Serving
  • Calories 707
  • Fat 25 g
  • Sat Fat 13 g
  • Cholesterol 154 mg
  • Sodium 940 mg
  • Protein 42 g
  • Carbohydrate 78 g
  • Sugar 7 g
  • Fiber 5 g
  • Iron 8 mg
  • Calcium 284 mg
What does this mean? See Nutrition 101.