Rotini with Meatballs, Zucchini and Artichokes

Mains | 30 Minutes or Less | Beef, Pasta & Grains

SERVES 4 generously - START TO FINISH: 20 minutes
Recipe Scoop Rotini with Meatballs, Zucchini and Artichokes

Cooking Notes

Plain or Italian-style meatballs can be used. The exact number and weight used can vary depending on the size of the meatballs and how hungry you are, but in general count on 4 to 5 per person.

Regular tomato products are fine if you can’t find no-salt-added.

A can of sliced black olives, drained, can be substituted for the artichoke hearts.

Rotini with Meatballs, Zucchini and Artichokes

8 ounces rotini pasta or other short pasta
12 ounces (about 20) frozen meatballs*
1 teaspoon olive oil
1 cup chopped onion
2 medium (1 pound) fresh zucchini
2 teaspoons bottled minced garlic
1 can (14 1/2 ounces) Italian-style no-salt-added stewed tomatoes or diced tomatoes*
1 small can (8 ounces) Italian-style no-salt-added tomato sauce
1 1/2 teaspoons dried Italian seasoning
1 can (14 ounces) artichoke hearts packed in water*
3 teaspoons grated or shredded Parmesan cheese, or to taste

1. Begin cooking the pasta according to package directions.
2. Meanwhile, place meatballs on a microwave-safe plate and microwave, uncovered on high, for 2 minutes to begin defrosting. Heat oil in an extra-deep, 12-inch skillet on medium heat. Peel and coarsely chop onion, adding to skillet as you chop. Cook, stirring from time to time.
3. Meanwhile, rinse and dry the zucchini and trim ends. Cut in half lengthwise, and then cut each piece in half lengthwise again to make 4 strips. Slice the strips into bite-size pieces. Set aside.
4. Add meatballs and garlic and raise heat to medium-high. Cook and stir for 1 minute. Add zucchini. Stir in tomatoes with juices, tomato sauce and Italian seasoning. Continue to cook, stirring frequently, while draining artichoke hearts well.
5. When zucchini is bright green and crisp-tender, add artichokes and stir gently so as not to break them up too much. Drain pasta into a colander, shaking to remove as much water as possible. Add pasta to skillet and stir well, but gently, to coat with sauce. Serve at once, topping each serving with Parmesan cheese to taste.

Rotini with Meatballs, Zucchini and Artichokes

Approximate Values Per Serving: 546 calories (22% from fat), 13 g fat (4.5 g saturated), 72 mg cholesterol, 28 g protein, 80 g carbohydrates, 13 g dietary fiber, 242 mg sodium

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