|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 62g||80%|
|Saturated Fat 18g||90%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 7g||24%|
|Total Sugars 10g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious and hearty main dish pasta skillet recipe takes just minutes to put together and serve. You can use Easy Meatballs instead of purchased ones if you'd like. The last time we made this we used chicken meatballs and a frozen green bean and baby carrot combo. If you browse through your grocer's freezer section, you can find lots of interesting vegetable combinations to try.
One of the best things about this recipe is that you can easily keep all of the ingredients on hand so you can make it in minutes instead of going to the drive-through window for burgers or fried chicken strips. And it's so much better for you than fast food!
Serve this easy recipe with a green salad tossed with avocados and drizzled with a creamy ranch dressing. Add some garlic toast for a complete and delicious meal.
1 (1-pound) package frozen cooked meatballs, or your favorite meatball recipe
1 (16-ounce) package spaghetti
2 tablespoons olive oil
1 (16-ounce) package frozen bell pepper and onion stir-fry mix
1 (12-ounce) container refrigerated store-bought pesto
2 cups half-and-half
Gather the ingredients.
Bake meatballs as directed on package. Set aside. Cook spaghetti as directed on package. Drain and set aside.
Meanwhile, add oil to a large skillet and cook bell pepper and onion stir-fry (or any other frozen vegetable combination) as directed on package, stirring frequently, until crisp-tender.
When veggies are cooked, stir in meatballs, cooked and drained spaghetti, pesto, and half and half. Cook mixture over medium heat for a few minutes, stirring constantly, until hot.