Spaghetti With Pesto, Sun-Dried Tomatoes, and Meatballs

Name: Spaghetti With Pesto, Sun-Dried Tomatoes, and Meatballs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters chopped fresh basil or parsley; 59 milliliters sliced green olives; 8 larges meatballs; 59 milliliters store-bought pesto; 454 grams spaghetti; 59 milliliters chopped sun-dried tomatoes (the kind that are preserved in oil)

Spaghetti With Pesto, Sun-Dried Tomatoes, and Meatballs is a dairy free recipe with 4 servings. One portion of this dish contains around 21g of protein, 15g of fat, and a total of 585 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up pesto, spaghetti, meatballs, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Meatballs

Spaghetti

Drain the spaghetti and toss it with 1/4 to 1/3 cup store-bought pesto.

Ingredients you will need

Spaghetti

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.

Ingredients you will need

Sun Dried Tomatoes