Creamy meatball and greens pasta recipe
Created by The Tesco Recipes team
Packed with veggies to up your green count, ribbons of pasta are coated with a creamy sauce and topped with juicy meatballs for a winner of a midweek dinner. Repurpose leftovers into a speedy frittata for lunch the next day.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 309 calories / serving
- Freezable
Ingredients
- 450g Tesco Finest fresine pasta (or linguine)
- 200g fresh greens, thickly sliced, large stalks removed
- 150g frozen peas
- 1 tbsp olive oil
- 2 x packs Meat & Vegetable beef meatballs
- 1 large red onion, finely sliced
- 2 garlic cloves, finely sliced
- 150ml white wine
- 1 lemon, zested
- 2 tsp Dijon mustard
- 150ml whipping cream
- 40g Parmesan, finely grated, plus extra to serve (optional)
- 1-2 tsp crushed chillies, to serve
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Shop ingredientsEach serving contains
- Energy
- 740kJ 309.0kcal
- Fat
- 28g
- Saturates
- 14g
- Salt
- 1.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 76.0gProtein 35.0gFibre 9.0g
Method
- Cook the pasta to pack instructions, adding the greens and peas for the last 4 mins. Drain well, reserving 100ml cooking water.
- Meanwhile, heat the oil in a large frying pan over a medium-high heat. Fry the meatballs for 8 mins or until browned all over; transfer to a plate. Drain away excess fat, leaving about 1 tbsp in the pan. Reduce the heat to low-medium and fry the onion and garlic for 6 mins until softened.
- Return the meatballs to the pan. Increase the heat to medium-high and pour over the wine, bubbling for 2 mins until reduced by half. Stir through the lemon zest, mustard and cream, reduce the heat and warm for 1-2 mins. Mix in the Parmesan; remove from the heat.
- Stir the pasta, greens and peas into the sauce with a little cooking water. Toss together, then set aside 460g pasta mixture and 8 meatballs. Serve with black pepper, crushed chillies and extra Parmesan, if you like.
- See more Meatball recipes
Freezing and defrosting guidelines
Freeze meatballs only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
