Spaghetti & Meatball Skillet Supper

  Dinner

I developed this one-skillet spaghetti and meatball dish to cut down on cooking time for busy nights. The beans, artichokes and tomatoes bump up the nutrition factor, while the lemon and parsley make it pop with brightness.

Spaghetti & Meatball Skillet Supper

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.

Ingredients

  • 12 ounces frozen fully cooked Italian turkey meatballs
  • 1 tablespoon olive oil
  • 1 can (28 ounces) whole tomatoes, undrained, broken up
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14 ounces) water-packed quartered artichoke hearts, drained
  • 1/2 teaspoon Italian seasoning
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 4 ounces uncooked spaghetti, broken into 2-inch pieces (about 1-1/3 cups)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • Grated Parmesan cheese

Instructions

  • 1. In a large skillet, heat oil over medium heat; add meatballs and cook until browned slightly, turning occasionally.
  • 2. Add tomatoes, beans, artichoke hearts, Italian seasoning and broth; bring to a boil. Stir in spaghetti; return to a boil. Reduce heat; simmer, covered, until spaghetti is tender, 10-12 minutes, stirring occasionally.
  • 3. Stir in parsley and lemon juice. Serve with cheese.

Nutrition Facts

1-1/3 cups: 330 calories, 10g fat (2g saturated fat), 43mg cholesterol, 1051mg sodium, 38g carbohydrate (5g sugars, 6g fiber), 20g protein.

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