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Spaghetti With Pesto, Sun-Dried Tomatoes, and Meatballs

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



  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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    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.