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
Calories from fat 30%
Sat fat 8g
How to Make It
Order 8 large meatballs (2 to 2 1/2 inches in diameter; order extra if the restaurant makes them smaller).
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.
Divide into 4 portions and top each with 2 meatballs.
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