Fettuccine and Meatballs
This week our produce delivery box, Misfits Market, had some really yummy looking fresh pasta available, so you know I had to try it. I wanted to do something like a spaghetti and meatballs with it, but knew I had to do something a little different because *confession * neither Ben nor I are big fans of your classic spaghetti and meatballs. I know, I know - we’re crazy! But we’re not huge on tomato sauces - Ben for his heartburn, and me for the flavor.
This dish is definitely not short on flavor, but is a lot less saucy than your typical pasta and meatballs dish. The olive oil, pesto, parmesan, and juices from the burst tomatoes give it a light sauce but keep it very fresh and vibrant tasting. Ben actually told me he liked it more than Noodles & Co (his favorite lunch spot) so I guess I’m going to have to keep this on a regular rotation!
Ingredients
9 oz fresh fettucine or linguine
12 oz grape tomatoes
1 bunch kale, washed and torn off stems
1 pack Aidell's Italian chicken meatballs
¼ cup vegetable broth
3 T EVOO (separated)
¼ cup parmesan
¼ cup pesto
Italian seasoning blend of choice
Salt and pepper
Instructions
Prep work: Preheat oven to 375F. Line a baking sheet with aluminum foil. Tear kale off stems, wash and pat dry. Fill large stock pot halfway with water and season with a healthy amount of salt; put on high heat to bring to boil.
Toss tomatoes with 1 T EVOO and Italian seasoning blend (add salt if it’s an unsalted blend). Put in oven for 8 minutes.
Move tomatoes to one side, and add chicken meatballs to other side. Bake another 10 minutes.
Put 1 T EVOO in a medium saucepan, and heat over medium. Add kale and stir to coat in olive oil. Let saute for 2-3 minutes until becoming tender. Add ¼ cup vegetable broth and turn heat to medium-low . Let this cook for 2-3 minutes until liquid has reduced by half and kale is vibrant green.
At this point, water should be boiling. Add pasta and cook for 2 minutes (stirring a few times so it doesn’t clump).
While pasta boils, take tomatoes out of oven and add to kale. Leave meatballs on sheetpan, and put back in oven for a 2-3 more minutes (until warmed through).
When pasta is done cooking, add to saucepan with tomatoes and kale. Add remaining 1T of EVOO and toss pasta to prevent sticking.
Add parmesan, pesto, and season with additional salt and pepper to taste. Toss until combined.
Serve pasta with desired number of meatballs on top!
