- Prep Time
- 10 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 2 tsp
- olive oil
- 10 mL
- 1
- onion, finely diced
- 0
- 1
- carrot, finely diced
- 0
- 1 stalk
- celery, finely diced
- 0
- 2 cloves
- garlic, minced
- 0
- 1
- red pepper, finely diced
- 0
- 1 can
- diced tomatoes, no salt added
- 796 mL
- 2 tsp
- balsamic vinegar
- 10 mL
- 16
- frozen lean chicken meatballs
- 0
- 1 pkg
- Compliments Spaghetti Enriched Pasta with Inulin
- 375 g
- 2 tbsp
- fresh basil, finely sliced
- 30 mL
- 1/4 cup
- grated Parmesan cheese
- 60 mL
Method
Step 1
Preheat oven as per the chicken meatballs' package directions. Heat oil in a saucepan over medium heat. Add onion, carrot and celery and sauté, 5 to 7 min. Add garlic and red pepper and cook, 1 to 2 min. Add canned tomatoes and vinegar and simmer 15 min. to thicken sauce slightly.
Step 2
Meanwhile, bring a large saucepan of salted water to a boil and cook pasta according to package directions. As the pasta cooks, bake the meatballs according to package directions.
Step 3
Add basil to thickened sauce. Drain pasta and combine with sauce and meatballs. Sprinkle with Parmesan.
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Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 570
- Fat:
- 12 g
- Saturated Fat:
- 3 g
- Carbs:
- 89 g
- Fibre:
- 14 g
- Cholesterol:
- 40 mg
- Protein:
- 27 g
- Sodium:
- 430 mg
