Spaghetti With Pesto, Sun-Dried Tomatoes, and Meatballs

Serves 4
preparation
5
minutes
cooking
20
minutes

Ingredients

8
large meatballs
1
pound
spaghetti
1/4 to 1/3
cup
store-bought pesto
1/4
cup
chopped sun-dried tomatoes (the kind that are preserved in oil)
1/4
cup
sliced green olives
1/4
cup
chopped fresh basil or parsley

Directions

  1. Order 8 large meatballs (2 to 2 1/2 inches in diameter; order extra if the restaurant makes them smaller).
  2. Cook 1 pound of spaghetti al dente. Drain the spaghetti and toss it with 1/4 to 1/3 cup store-bought pesto. Add 1/4 cup chopped sun-dried tomatoes and 1/4 cup sliced green olives, if desired. Toss the pasta with 1/4 cup chopped fresh basil or parsley.
  3. Divide into 4 portions and top each with 2 meatballs.

 

 

Melissa Clark
January 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 30 %
  • Calcium 196 mg
  • Carbohydrate 95 g
  • Cholesterol 100 mg
  • Fat 25 g
  • Fiber 4 g
  • Iron 7 mg
  • Protein 37 mg
  • Sat Fat 8 g
  • Sodium 299 mg
What does this mean? See Nutrition 101.