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Gemelli with Broccolini and Italian Style Meatballs

http://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0878_af_mtbs_cron_gemellipastabroccolinicaramelizedonionmeatballs.jpg 40 mins 10 Minutes 30 Minutes 4

1 (12 oz) package al fresco Italian Style Meatballs, fully cooked (12 meatballs)

1 cup broccolini, trim ends and cut into 1 ½” pieces

1 (8 oz) package al fresco Uncured Chicken Bacon, use 3 slices

8 ounces gemelli pasta, dry

1 ½ tablespoon extra virgin olive oil

3 cloves garlic, roughly chopped

2 ounces sun-dried tomatoes

½ teaspoon crushed red chili flakes

¼ teaspoon salt

½ teaspoon black pepper, freshly ground

1 cup Roman or cranberry beans, drained & rinsed

Cooking spray, extra virgin olive oil
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Gemelli with Broccolini and Italian Style Meatballs
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Serves4 Prep Time10 Minutes Cook Time30 Minutes
550Calories 18gFat 820mgSodium More
Nutritional Info Per Serving
Sodium820mg Sugars7g
Total Fat18g Cholesterol80mg
Carbohydrates65g Dietary Fiber9g
Saturated Fat3.5g Protein32g
Instructions
  • Pre-heat oven to 375 degrees F.
  • Spread the meatballs onto a baking sheet that has been prepared with cooking spray.
  • Bring 3 quarts of water in a large sauce pot to a boil, blanch the broccolini for 3 - 4 minutes. Remove with a slotted spoon or spider, set aside.
  • Meanwhile, coat a large non-stick skillet with the cooking spray and cook the chicken bacon until nicely browned on both sides. Remove and chop. Use this skillet for the final preparation.
  • Simultaneously, cook the gemelli pasta in the same boiling water as the broccolini. Cook according to package instructions.
  • Place the meatballs in the pre-heated oven, bake 10 - 12 minutes.
  • Add the olive oil to skillet and sauté the blanched broccolini for 2 minutes. Add the garlic, stir well and cook for an additional 2 minutes. Add the sun-dry tomatoes, chilli pepper flakes, chopped turkey bacon, salt, pepper, and roman beans. Stir ingredients to incorporate.
  • Drain the gemelli, reserving 1/2 cup of the pasta water. Add the gemelli to the skillet immediately, toss ingredients to become well incorporated. Add 1/2 cup of the reserved pasta liquid.
  • When meatballs are thoroughly heated, add to the skillet toss and serve immediately. Optional: Top with a tsp grated Parmesan or Romano cheese.
Ingredients

1 (12 oz) package al fresco Italian Style Meatballs, fully cooked (12 meatballs)

1 cup broccolini, trim ends and cut into 1 ½” pieces

1 (8 oz) package al fresco Uncured Chicken Bacon, use 3 slices

8 ounces gemelli pasta, dry

1 ½ tablespoon extra virgin olive oil

3 cloves garlic, roughly chopped

2 ounces sun-dried tomatoes

½ teaspoon crushed red chili flakes

¼ teaspoon salt

½ teaspoon black pepper, freshly ground

1 cup Roman or cranberry beans, drained & rinsed

Cooking spray, extra virgin olive oil
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