Rotini with creamy dill meatballs
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PREP TIME
10 min
Makes
4 Servings
* PLUS Cooking time: 10 minutes
Michael Graydon
Pasta and store-bought frozen meatballs get an unexpected flavour boost from apple juice and dill.
Ingredients
- 250-ml container 35% cream , about 1 cup
- 1/2 cup apple juice
- 2 garlic cloves , minced
- 1 1/2 tsp dried dill
- 1/4 tsp salt
- 1 lb frozen meatballs
- 1 red bell pepper
- 1/2 450-g pkg rotini, fusilli or penne pasta
- 4 green onions
Instructions
- Bring a large saucepan of water to a boil. Meanwhile, pour cream and apple juice into a large frying pan. Stir in garlic, dillweed and salt. Bring to a boil. Add frozen meatballs. Cover and simmer for 5 min.
- Meanwhile, cut pepper into bite-sized chunks. Add pasta to boiling water and cook following package directions. Once meatballs have simmered 5 min and are partially thawed, add red pepper. Continue to simmer, covered, until meatballs are cooked through, 5 to 7 more min. Meanwhile, thinly slice green onions.
- Drain pasta. Add to sauce along with green onions. Taste and add salt and pepper if you wish.
Nutrition (per serving)
- Calories
- 766,
- Protein
- 28 g,
- Carbohydrates
- 58 g,
- Fat
- 47 g,
- Fibre
- 6 g,
