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Rating: 3.5 stars
12 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Fresh pasta takes only 2 to 3 minutes to cook. Bring your pot of water to a boil early, and drop the pasta in just before the meatballs are finished so that everything is done at the same time. Ricotta cheese makes the meatballs light and tender and not too dense; they're a bit too fragile to toss with the pasta, so they're scooped out of the sauce and then placed on top at the end. If you can't find fresh linguine, use fresh fettuccine.

Ann Taylor Pittman
Recipe by Cooking Light May 2014

Gallery

Credit: Iain Bagwell; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 1 cup pasta mixture, 4 meatballs, and 1 1/2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain and keep pasta warm.

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  • While water for pasta comes to a boil, combine 2 tablespoons pecorino Romano, panko, and next 4 ingredients (through garlic) in a medium bowl. Shape mixture into 16 (1-inch) meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning to brown on all sides. Add marinara; bring to a boil. Cover, reduce heat to medium, and cook 5 minutes or until meatballs are done. Remove pan from heat; remove meatballs from pan with a slotted spoon. Add pasta to pan; toss to coat. Top with meatballs and remaining 2 tablespoons pecorino Romano. Garnish with basil, if desired.

Nutrition Facts

459 calories; fat 15g; saturated fat 5.3g; mono fat 6.9g; poly fat 1.1g; protein 26g; carbohydrates 50g; fiber 5g; cholesterol 129mg; iron 2mg; sodium 623mg; calcium 134mg.
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