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MEATBALL & SPINACH PASTA

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings
INGREDIENTS
  • 6 ounces rotini
  • 3 tablespoons 100% pure olive oil divided
  • 1 pound frozen homestyle meatballs thawed
  • 1 cup chopped leeks
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon red pepper flakes
  • 3 cups shiitake mushrooms
  • 5 ounces fresh baby spinach leaves
  • 1 cup whole milk ricotta cheese
DIRECTIONS

Prepare pasta according to package directions; drain, reserving ½ cup pasta water.

Meanwhile in large skillet, heat 2 tablespoons oil over medium-high heat. Add thawed meatballs; cook, stirring occasionally, until crispy browned and heated through. Remove from pan; keep warm.

Add remaining 1 tablespoon oil to skillet. Add leeks, garlic and pepper flakes; salt and pepper to taste. Sauté until leeks are softened. Add in mushrooms and continue sautéing until leeks and mushrooms are lightly browned (about 5-7 minutes).

Add spinach and cook until just wilted. Add in meatballs, pasta and ricotta cheese; gently stir to combine, adding pasta water as need to reach desired consistency.