Spaghetti With Pesto, Sun-Dried Tomatoes, and Meatballs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 large meatballs |
1 pound spaghetti |
1/4 to 1/3 cup store-bought pesto |
1/4 cup chopped sun-dried tomatoes (the kind that are preserved in oil) |
1/4 cup sliced green olives |
1/4 cup chopped fresh basil or parsley |
Directions:
1. 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. Drain the spaghetti and toss it with 1/4 to 1/3 cup store-bought 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.
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