SPAGHETTI & MEATBALL SKILLET SUPPER

Spaghetti & Meatball Skillet Supper image

I developed this one-skillet spaghetti and meatball dish to cut down on cooking time for busy nights. The beans, artichokes and tomatoes bump up the nutrition factor, while the lemon and parsley make it pop with brightness. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Previous Next

Ingredients

12 ounces frozen fully cooked Italian turkey meatballs
1 tablespoon olive oil
1 can (28 ounces) whole tomatoes, undrained, broken up
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14 ounces) water-packed quartered artichoke hearts, drained
1/2 teaspoon Italian seasoning
1 can (14-1/2 ounces) reduced-sodium chicken broth
4 ounces uncooked spaghetti, broken into 2-inch pieces (about 1-1/3 cups)
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
Grated Parmesan cheese

Steps:

In a large skillet, heat oil over medium heat; add meatballs and cook until browned slightly, turning occasionally., Add tomatoes, beans, artichoke hearts, Italian seasoning and broth; bring to a boil. Stir in spaghetti; return to a boil. Reduce heat; simmer, covered, until spaghetti is tender, 10-12 minutes, stirring occasionally., Stir in parsley and lemon juice. Serve with cheese.

Nutrition Facts : Calories 330 calories, Fat 10g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 1051mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 6g fiber), Protein 20g protein.