1 bag (16 oz.) frozen H-E-B Fully Cooked Italian Meatballs
1 pound uncooked rigatoni pasta
1 jar (26 ozs.) Tuscany Marinara Sauce
2 tablespoons chopped fresh Italian parsley
1 pound fresh broccoli or 12 ounces broccoli florets
2 tablespoons Garlic Expressions Salad Dressing
1 tub Fresh H-E-B Ready Fresh, Go! 3-color Bell Peppers
3 tablespoons pine nuts
Bring 4 quarts salted water to a boil in a 6-quart pot over High heat.
Meanwhile, place frozen meatballs and marinara sauce in a large, deep skillet or 4-quart cooking pot over Medium heat. Simmer 10 to 15 minutes or until meatballs are hot; stir occasionally.
Cut broccoli into bite-size florets (discard stems or save for another use). Cook broccoli 2 minutes in boiling water; remove broccoli from water with a slotted spoon and set aside to cool and drain. Bring water back to a boil; add rigatoni and cook according to package directions. Drain well.
While pasta cooks, heat a large skillet over Medium heat. Add dressing; tilt skillet to coat. Add pine nuts; toast 3 minutes. Add broccoli and peppers; sauté 3 minutes or to desired doneness. Remove from heat.
Toss rigatoni with meatballs and sauce. Serve with broccoli, peppers and pine nuts.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!