Mediterranean Pasta & “Meatballs”
1 Package Pure Farmland Homestyle Meatballs
16 oz. spaghetti noodles
½ cup olive oil
3½ tsp. minced garlic
¾ cup chopped fresh parsley
12 oz. grape/cherry multi-colored tomatoes, halved
3 scallions, trimmed and finely chopped
6 oz. marinated artichoke hearts, drained
¼ cup pitted kalamata olives
¼ cup feta cheese crumbles
Pepper to taste
Place Pure Farmland Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes, or until internal temperature reaches at least 175°F. Set aside.
Meanwhile, cook spaghetti according to package directions.
Heat olive oil to medium in skillet, then reduce heat & add minced garlic, parsley, tomatoes & scallions. Cook for about 1 minute, then remove from heat. Drain pasta & add to skillet. Toss gently in sauce to coat completely. Transfer all skillet items to empty pasta pot.
Add drained artichoke hearts, pitted olives & feta cheese crumbles to pot, tossing again to combine.
Add zest of one lemon, sprinkle with chopped basil & add pepper to taste. Serve immediately in bowls with meatballs.
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