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Pasta With Spinach and Meatballs

Pasta With Spinach and Meatballs
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2012

Nutritional Information

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

Quick Tip

Parmesan, romano, and ricotta salita cheese
You can substitute Parmesan for the pecorino, but add a bit extra to compensate for its milder flavor.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.