Spaghetti With Pesto, Sun-Dried Tomatoes, and Meatballs

recipe

Yield:

Makes 4 servings

Recipe from

Real Simple

Nutritional Information

Calcium 196 mg
Calories 765
Caloriesfromfat 30 %
Carbohydrate 95 g
Cholesterol 100 mg
Fat 25 g
Fiber 4 g
Iron 7 mg
Protein 37 mg
Satfat 8 g
Sodium 299 mg

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

Preparation

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 (the kind that are preserved in oil) 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.

Melissa Clark,

Real Simple

February 2004