Tuscan Linguine with Meatballs

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!