Tri Color Pasta With Tomato & Basil Meatballs

Tri Color Pasta With Tomato & Basil Meatballs

This image courtesy of

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!


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


Preparation Time20 min


  • 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


  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.

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Pasta"

Close Window