TAGLIATELLE WITH MEATBALLS
Yield Portion Size
| 1 lb |
Tagliatelle pasta, uncooked
|
| 1/4 cup |
Extra virgin olive oil
|
| 1 |
Red onion, finely chopped
|
| 2 tsp |
Minced garlic
|
| 1/2 cup |
Dry white wine (such as Pinot Blanc or Chardonnay)
|
| 1 lb | |
| 1 tsp |
Sugar
|
| 12 | |
| 1 tsp |
Chopped fresh basil
|
| 1 tsp |
Chopped fresh parsley
|
| 1-1/2 cups |
Crumbled feta cheese
|
|
Salt and pepper to taste
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 385 mg | 38% |
| Carbohydrate | 110 g | 37% |
| Cholesterol | 50 mg | 17% |
| Total Fat | 35 g | 54% |
| Iron | 6 mg | 35% |
| Potassium | 465 mg | 0% |
| Calories | 944 kcal | 47% |
| Sodium | 1557 mg | 65% |
| Protein | 40 g | 81% |
| Polyunsaturated Fat | 5 g | 24% |
| Saturated Fat | 10 g | 52% |
| Sugars | 7 g | 1% |
| Vitamin C | 11 mg | 19% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Boil water and salt in a pot. Add pasta and boil until al dente. Drain and set aside.
-
Step 2
Place a sauté pan on medium heat and coat with olive oil. Add onions and garlic, then cook until translucent. Add white wine and cook until reduced.
-
Step 3
Add blended tomatoes and sugar, then let simmer on low heat until sauce is thickened.
-
Step 4
Place thawed meatballs in the sauté pan. Sprinkle fresh basil and parsley on top and bring to boil until meatballs are cooked through.
-
Step 5
Once meatballs are cooked, add drained pasta to the sauté pan, mix thoroughly, and finish cooking together.
-
Step 6
Remove from heat and plate. Top with crumbled feta.
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