Spaghetti & Meatball Skillet Supper
I developed this one-skillet spaghetti and meatball dish to cut down on cooking time on busy nights. The beans, artichokes and tomatoes bump up the nutrition factor, while the lemon and parsley make it pop with brightness. —Roxanne Chan, Albany, California
Ingredients
- 1 tablespoon olive oil
- 12 ounces frozen fully cooked Italian turkey meatballs
- 28 ounces whole tomatoes undrained, broken up
- 15 ounces cannellini beans rinsed and drained
- 14 ounces water-packed quartered artichoke hearts drained
- 1/2 teaspoon Italian seasoning
- 14-1/2 ounces reduced-sodium chicken broth
- 4 ounces uncooked spaghetti broken into 2-inch pieces (about 1-1/3 cups)
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- Grated Parmesan cheese
Instructions
- In a large skillet, heat oil over medium heat; add meatballs and cook until browned slightly, turning occasionally.
- Add tomatoes, beans, artichoke hearts, Italian seasoning and broth; bring to a boil. Stir in spaghetti; return to a boil. Reduce heat; simmer, covered, until spaghetti is tender, 10-12 minutes, stirring occasionally.
- Stir in parsley and lemon juice. Serve with cheese.