Rotini with creamy dill meatballs

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PREP TIME

10 min

Makes

4 Servings

* PLUS Cooking time: 10 minutes
Rotini with creamy dill meatballs

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,

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