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Pasta With Spinach and Meatballs by


20 frozen prepared meatballs
3/4 pound gemelli
3 tablespoons unsalted butter
12 ounces mushrooms, quartered
1 teaspoon chopped fresh thyme
5 ounces baby spinach
1/2 cup grated pecorino (2 ounces)
kosher salt and black pepper


1.Cook the meatballs according to the recipe directions.
2.Meanwhile, cook the pasta according to the package directions. Reserve cup of the cooking water; drain the pasta and return it to the pot.
3.While the meatballs and pasta are cooking, heat the butter in a large skillet over medium heat. Add the mushrooms and thyme and cook until tender, 8 to 10 minutes.
4.Toss the mushroom mixture with the pasta, meatballs, spinach, pecorino, and the reserved cooking water. Season with teaspoon salt and teaspoon pepper.

Servings: 4

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