Meatball Rigatoni
SOURCE: Spice it up! Winter 2020/2021
Ingredients
Adjust Servings:
| 16 frozen meatballs | |
| 3 cups rigatoni pasta uncooked | |
| 1 cup broccoli cut into florets | |
| 1 tablespoon olive oil | |
| 1/4 cup leeks sliced | |
| 1 cup red peppers cut in pieces | |
| 1 cup zucchini sliced | |
| 1 tablespoon lemon juice | |
| 1 tablespoon lemon zest | |
| 1/4 cup fresh basil leaves |
Nutrient Analysis | |||||||||||||||||||
|
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 448Kcal | ||||||||||||||||||
| Protein | 23g | ||||||||||||||||||
| Carbohydrates | 44g | ||||||||||||||||||
| Fibre | 3g | ||||||||||||||||||
| Total Fat | 20g | ||||||||||||||||||
| Saturated Fat | 6g | ||||||||||||||||||
| Cholesterol | 80mg | ||||||||||||||||||
| Sodium | 125mg | ||||||||||||||||||
| Potassium | 587mg | ||||||||||||||||||
| Phosphorus | 262mg | ||||||||||||||||||
TIP: For some more punch you can add 1 tablespoon basil paste.
Meatball Rigatoni:
Downloadable/printer-friendly version
Ingredients
-
16 frozen meatballs
-
3 cups rigatoni pasta uncooked
-
1 cup broccoli cut into florets
-
1 tablespoon olive oil
-
1/4 cup leeks sliced
-
1 cup red peppers cut in pieces
-
1 cup zucchini sliced
-
1 tablespoon lemon juice
-
1 tablespoon lemon zest
-
1/4 cup fresh basil leaves
Preparation
|
1
Done
|
Fill a large soup pot with water and bring to a boil. Add the meatballs and bring to a boil again. Reduce the heat and simmer for 5 minutes. Add the rigatoni and simmer for 14 minutes (see package for exact cooking time). Add the broccoli during the last 2 minutes. |
|
2
Done
|
Reserve 1 cup of the water and drain the rest when step 1 cooking is finished. |
|
3
Done
|
In a large frying pan, heat oil over medium-high. Add leeks, peppers and zucchini. Fry and stir for 5 minutes not to prevent leeks from burning. |
|
4
Done
|
Add the meatballs, pasta and broccoli, ¼ cup of pasta water, the lemon juice and zest. Combine by stirring gently and adding some more pasta water if |
