Spaghetti With Pesto, Sun-Dried Tomatoes, and Meatballs

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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 765 calories
    • Calories 30 calories from fat
    • Fat 25 g
    • Sat Fat 8 g
    • Cholesterol 100 mg
    • Sodium 299 mg
    • Protein 37 mg
    • Carbohydrate 95 g
    • Fiber 4 g
    • Iron 7 mg
    • Calcium 196 mg

Ingredients

  1. Check 8 large meatballs
  2. Check 1pound spaghetti
  3. Check 1/4 to 1/3cup store-bought pesto
  4. Check 1/4cup chopped sun-dried tomatoes (the kind that are preserved in oil)
  5. Check 1/4cup sliced green olives
  6. Check 1/4cup 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.