August 22, 2007 Fettuccine and Meatballs with Pesto Sauce

Easy Tastebud Delights

8.22 Edition (August 22, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Welcome to the halfway point in the week.

Today's recipe is one that can be kept on hand for those really rushed nights. I always have a package of meatballs in my freezer "just in case". They cook so quickly and go well with pasta and any sauce. I usually use an alfredo sauce but plan to test this recipe out soon. Enjoy!

Fettuccine and Meatballs with Pesto Sauce

1 lb. frozen cooked meatballs
12 oz. pkg. fettuccine pasta
16 oz. pkg. frozen vegetables, (corn, carrots, peas)
1 tbsp. olive oil
12 oz. container refrigerated pesto
1 cup half and half
Parmesan cheese, (optional)

Turn pot of water on to cook fettuccine. Bake meatballs as directed on package. Set aside. Cook fettuccine as directed. Drain and set aside.

In large skillet cook frozen vegetables, about 7-9 minutes.

When cooked, stir in meatballs, cooked and drained fettuccine, pesto, and half and half. Cook over medium heat for a few minutes, stirring constantly, until mixture is hot. Top with parmesan cheese, if you wish.

Serves 4 to 6.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .