Meatball Rigatoni
SOURCE: Spice it up! Winter 2020/2021

  • Serves 4
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes

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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:

1/4 of recipe


RENAL EXCHANGE:

3 Protein + 3 Starch + 1 Vegetable


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:
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Ingredients

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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
necessary. Garnish with basil and season with pepper to taste.

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Meatball Soup
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Balsamic Chicken
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Meatball Soup
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Balsamic Chicken

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