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

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)

1.Cook the meatballs according to the recipe directions.
2.Meanwhile, cook the pasta according to the package directions. Reserve ¼ 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 ½ teaspoon salt and ¼ teaspoon pepper.