Spaghetti With Pesto, Sun-Dried Tomatoes, and Meatballs

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 196mg
  • Calories: 765
  • Calories from fat: 30%
  • Carbohydrate: 95g
  • Cholesterol: 100mg
  • Fat: 25g
  • Fiber: 4g
  • Iron: 7mg
  • Protein: 37mg
  • Saturated fat: 8g
  • Sodium: 299mg

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

  1. 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.
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