One-Pan Creamy Meatball Pasta with Greens and Peas

This vibrant and flavorful one-pan pasta dish is perfect for busy weeknights! Tender linguine (or spaghetti) is tossed in a creamy sauce with juicy meatballs, fresh greens, and peas. It’s a complete meal in itself, ready in just 30 minutes.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories per Serving: 309

Ingredients:

• Pasta & Vegetables:
  • 450g Tesco Finest fresine pasta (or substitute with linguine or spaghetti)
  • 200g fresh greens (such as spinach, kale, or arugula), roughly chopped, large stalks removed
  • 150g frozen peas
• Meatball Sauce:
  • 1 tablespoon olive oil
  • 2 packages pre-cooked Meat & Vegetable beef meatballs
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, finely minced
  • 150ml white wine
  • Zest of 1 lemon
  • 2 teaspoons Dijon mustard
  • 150ml whipping cream
  • 40g Parmesan cheese, finely grated, plus extra for serving (optional)
• To Finish:
  • Salt and freshly ground black pepper, to taste
  • 1-2 teaspoons crushed chilies (optional)
  • Extra Parmesan cheese, for serving (optional)

Instructions:

1. Cook the Pasta and Vegetables: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, adding the greens and frozen peas during the last 4 minutes of cooking. Drain well, reserving about 100ml of the pasta cooking water.
2. Sauté the Meatballs and Onions: While the pasta cooks, heat olive oil in a large frying pan over medium-high heat. Add the meatballs and cook for 8 minutes, or until golden brown on all sides. Transfer the cooked meatballs to a plate. Reduce heat to medium-low and add the sliced onions and garlic to the pan. Sauté for 6 minutes, or until softened.
3. Build the Sauce: Add the cooked meatballs back to the pan with the onions and garlic. Increase the heat to medium-high and pour in the white wine. Let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan. Stir in the lemon zest, Dijon mustard, and whipping cream. Reduce heat and simmer for 1-2 minutes, allowing the sauce to thicken slightly. Finally, stir in the grated Parmesan cheese.
4. Combine and Serve: In a large bowl, toss the cooked pasta, vegetables, and reserved pasta water with the creamy meatball sauce. Season with salt and freshly ground black pepper to taste.
5. Enjoy! Divide the pasta mixture among plates. Top with additional Parmesan cheese, crushed chilies (if using), and freshly ground black pepper, as desired.

Tips:

• Feel free to use any type of pre-cooked meatballs you like, or make your own from scratch.
• If you don’t have fresine pasta or linguine, spaghetti will work as a substitute.
• For a vegetarian option, omit the meatballs and add an extra 150g of your favorite cooked beans to the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This recipe rewrite offers a clearer structure, more engaging language, and helpful tips for your food blog. Enjoy creating delicious and convenient meals with this one-pan pasta recipe!