Spaghetti With Pesto, Sun-Dried Tomatoes, and Meatballs

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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2004

Nutritional Information

  • Per Serving
  • Calories 765Calories From Fat 30%
  • Calcium 196mg
  • Carbohydrate 95g
  • Cholesterol 100mg
  • Fat 25g
  • Fiber 4g
  • Iron 7mg
  • Protein 37mg
  • Sat Fat 8g
  • Sodium 299mg
What does this mean? See Nutrition 101 .

Quick Tip

Stainless-steel pasta server
Add a bit of the reserved pasta cooking water if the pasta seems dry after it's been tossed with sauce.

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