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Italian Meatballs and Fettuccine




Source of Recipe


pillsbury


Recipe Introduction


Meatballs find their place atop fettuccine sparked with Italian dressing in this fresh and zesty meal.
1 package (9 oz) refrigerated fettuccine
8 oz frozen Italian meatballs (about 8)
1 1/2 cups coarsely chopped plum (Roma) tomatoes (4 to 5 medium)
1/2 cup Italian dressing
1/2 teaspoon dried basil leaves
1/4 cup shredded Parmesan cheese (1 oz), if desired



DIRECTIONS 1. Cook fettuccine as directed on package. Drain; return to saucepan. If necessary, cover to keep warm.
2. Meanwhile, in small microwavable bowl, microwave meatballs, uncovered, on High 3 to 6 minutes, stirring once, until thoroughly heated.
3. Gently stir meatballs, tomatoes, dressing and basil into cooked fettuccine. Cook over low heat 2 to 3 minutes, stirring occasionally, just until thoroughly heated. Sprinkle with cheese.
High Altitude (3500-6500 ft): No change.