30 Meals in 30 Minutes - October 2017

Spaghetti

and

Meatball

Skillet

Supper

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.
—ROXANNE CHAN ALBANY, CA

START TO FINISH: 30 MIN.

MAKES: 6 SERVINGS

1 tablespoon olive oil

1 package(12 ounces)refrigerated

fully cooked Italian turkey meatballs

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

₂teaspoon Italian seasoning

1 can( 14 ¹

₂ounces)reduced-sodium

chicken broth

4 ounces uncooked spaghetti, broken

into 2-inch pieces(about 1¹

₃cups)

¹

₄ cup chopped fresh parsley

1 tablespoon lemon juice

Grated Parmesan cheese

1.In a large skillet, heat oil over medium
heat;brown meatballs, 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.

Test Kitchen TipsWith one-pan pasta

dishes, the sauce is always a little

starchier than usual from cooking the

pasta.Because they are a major part of

this recipe, high-quality crushed

tomatoes are a must. It’s worth splurging

on San Marzano.If your kiddos are

squeamish about tomatoes, switch to two

14-oz. cans of diced tomatoes so the pieces

are smaller.

PER SERVING 1 ⅓ cups: 330 cal., 10g fat

(2g sat. fat), 43mg chol., 1051mg sodium,

38g carb. (5g sugars, 6g fiber), 20g pro.

30 MEALS IN 30 MINUTES