
Very easy

Tuscan Linguine with Meatballs
3 minutesPrep time
17 minutesCook time
895 cal.Per serving
Ingredients for 1

2.5 oz
Pasta (linguine)

4
Italian meatballs (cooked)

1/4 cup
Sun-dried tomatoes

1/4 cup
Heavy cream

2 tbsp
Parmesan (grated)

2 handfuls
Spinach (fresh)

1/2 clove
Garlic
Utensils
Pot (small), Stovetop, Frying pan, Knife
recipe
- Step 1
Heat a drizzle of olive oil in a pan over high heat. Add the meatballs & brown for 3-4 min, flipping halfway through. Reduce the heat, cover & continue cooking for 8-10 min. - Step 2
Meanwhile, slice the sun-dried tomatoes into strips. - Step 3
Uncover the pan with the meatballs & continue browning for another 3-4 min. - Step 4
In a pot of boiling, salted water, add the pasta & cook according to the package instructions. Reserve a small ladle of cooking water then drain the pasta. - Step 5
Once nicely browned & heated through, remove the meatballs from the pan & keep warm. - Step 6
Add another drizzle of olive oil to the pan on medium heat. Grate the garlic into the pan & add the sun-dried tomatoes. Cook for 1-2 min. - Step 7
Add the heavy cream, spinach & reserved cooking water. Stir together. Season with salt & pepper. Add the grated parmesan & stir again. Let the sauce simmer for 1 min or until thick & bubbly. - Step 8
Add the drained pasta to the pan & stir to combine. - Step 9
Serve the pasta on a plate. Add the meatballs on top. Garnish with additional grated cheese if desired. Enjoy!