Meatball Pasta

I really have found a ton of recipes out of the April 2012 Cooking Light magazine (it seems like sometimes I'll find one or two, sometimes none- but this edition TONS!). I've always used frozen meatballs- but this made me realize how easy it is to make your own! Not to mention trying refrigerated pasta for the first time- yum! This was fast, easy, quick clean up and super yummy. Here's my version of their recipe:


INGREDIENTS:
9 oz. refrigerated fettuccine
1 lb ground sirloin
1/2 cup panko
1/3 cup basil pesto
2 garlic cloves, minced
3/8 tsp. kosher salt
1/4 tsp. black pepper
1 large egg, lightly beaten
2 tsp olive oil
1 3/4 cups marinara sauce
1 oz. Parmesan cheese, grated

DIRECTIONS:
Cook the pasta per directions. Drain over a bowl and reserve 1/3 cup of pasta water.
While the pasta cooks, combine beef and next 6 ingredients (through egg); shape mixture into about 16 meatballs. Heat olive oil in a large skillet over med-high heat. Add meatballs; cook 5 minutes, browning on all sides (the insides will still be pink). Reduce heat to med-low and add marinara and 1/3 cup of pasta water. Cover and cook 11 minutes or until meatballs are done. Divide the pasta among 4 plates; top evenly with sauce, meatballs and cheese.

489 calories a serving, 16 grams of fat
Takes about 30 minutes to make.