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Tri-color Bow Tie Pasta with al fresco Tomato and Basil Meatballs

https://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0802_af_mtbs_tmbs_tricolorbowtiepastatomatobasilmeatballs.jpg 25 mins 5 min 20 min 6

12 oz al fresco Tomato & Basil Chicken Meatballs

8 oz Tricolor Bow-Tie Pasta

2 tbsp extra virgin olive oil (divided)

1 tbsp fresh garlic cloves, finely chopped

2 tbsp dried pine nuts

1/4 cup sun dried thinly sliced tomatoes

1 cup pinto beans, drained and rinsed

1 tsp freshly cracked black pepper

1/4 tsp salt

2 1/2 oz fresh baby arugula leaves, measures about 4 cups

Extra virgin olive oil Cooking Spray

Tri-color Bow Tie Pasta with al fresco Tomato & Basil Meatballs
Filters:
Serves6 Prep Time5 min Cook Time20 min
350Calories 13gFat 450mgSodium More
Nutritional Info Per Serving
Sodium450mg Sugars5g
Total Fat13g Cholesterol45mg
Carbohydrates40g Dietary Fiber4g
Saturated Fat3g Protein19g
Instructions
  • Cook the tri-color bowties (farfalle) in a large pot of boiling water according to package directions. Drain & RESERVE 1 cup of pasta liquid.
  • 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). Add the al fresco Tomato & Basil Chicken Meatballs. Cook for 2 minutes, and add the cup of reserved pasta liquid. Lower heat to medium.
  • 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.
  • Just before serving, toss in the baby arugula, give a careful stir to incorporate, and heat through for just 1 minute.
  • Serve immediately on a warmed platter and drizzle with the remaining 1 tbsp of extra virgin olive oil.
Note: Serve with your favorite aratisan bread. Optional - offer pesto or shaved parmesan cheese as a topper.
Ingredients

12 oz al fresco Tomato & Basil Chicken Meatballs

8 oz Tricolor Bow-Tie Pasta

2 tbsp extra virgin olive oil (divided)

1 tbsp fresh garlic cloves, finely chopped

2 tbsp dried pine nuts

1/4 cup sun dried thinly sliced tomatoes

1 cup pinto beans, drained and rinsed

1 tsp freshly cracked black pepper

1/4 tsp salt

2 1/2 oz fresh baby arugula leaves, measures about 4 cups

Extra virgin olive oil Cooking Spray

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