Linguine ‘Con Polpette’ (with Meatballs)
Prep Time
Cooking Mode
½ Lean Italian Meatballs
8 Linguini
¼ Flame Roasted Red Pepper Tapenade
1 First Cold Pressed Extra Virgin 100% Olive Oil
1 Loosely packed Baby Spinach
1 Fresh basil leaves
0 Goat’s Milk Cheese Crumbles
½ Lean Italian Meatballs
8 Linguini
¼ Flame Roasted Red Pepper Tapenade
1 First Cold Pressed Extra Virgin 100% Olive Oil
1 Loosely packed Baby Spinach
1 Fresh basil leaves
0 Goat’s Milk Cheese Crumbles
Directions
1Cook meatballs according to package directions. Meanwhile, cook linguine in a large saucepan of boiling salted water until al dente. Drain well.
2Toss the hot meatballs and cooked linguini with the tapenade and oil in a large bowl.
3Gently mix in the spinach and basil. Garnish with goat cheese.
Disclaimer
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Personal Note
Personal Note
