Tri Color Pasta With Tomato & Basil Meatballs

Tri Color Pasta With Tomato & Basil Meatballs

This image courtesy of alfrescoallnatural.com

It is a crime to skip the meatballs in your homemade pasta recipe. Tri Color Pasta With Tomato & Basil Meatballs remains innocent and has everything your heart can desire in a pasta dish. Garlic, sun-dried tomatoes, fresh arugula; it has everything!

Notes

Serve with your favorite aratisan bread. Optional - offer pesto or shaved parmesan cheese as a topper.

Serves6

Preparation Time20 min

Ingredients

  • 12 ounces package of al fresco tomato and basil chicken meatballs
  • extra virgin olive oil cooking spray
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 tablespoon fresh garlic cloves, finely chopped
  • 2 tablespoons dried pine nuts
  • 1/4 cup sundried tomatos, chopped
  • 1 cup pinto beans, drained rinsed
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon salt
  • 2 1/2 ounces fresh baby arugula leaves measures about 4 cups

Instructions

  1. Cook the tri-color bowties (farfalle) in a large pot of boiling water according to package directions. Drain & reserve 1 cup of pasta liquid.
     
  2. Heat a large skillet over medium high heat, coat with pan spray and 1 tbsp of the extra virgin olive oil. Saute the garlic and pine nuts, stirring rapidly for 45 seconds (be careful not to burn).
     
  3. Add the al fresco Tomato & Basil Chicken Meatballs. Cook for 2 minutes, and add the cup of reserved pasta liquid. Lower heat to medium.
     
  4. Add the sun-dried tomato slices, pinto beans, black pepper and salt, simmer 2 minutes. To the skillet, add the cooked bowtie pasta, and toss the ingredients together. Cook for another 2 minutes.
     
  5. Just before serving, toss in the baby arugula, give a careful stir to incorporate, and heat through for just 1 minute.
     
  6. Serve immediately on a warmed platter and drizzle with the remaining 1 tbsp of extra virgin olive oil.
     

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