Ingredients
8
oz uncooked fettuccine, broken in half
1/2
cup thin red onion wedges
2
small zucchini or yellow summer squash (or 1 of each), cut into 2x1/2-inch strips
4
Italian plum tomatoes, chopped (about 1 cup)
18
cooked Italian Square Meatballs (p. 79) or 24 frozen cooked meatballs (about 12 oz.), thawed
1/2
cup basil pesto
Preparation
Cook fettuccine as directed on package. Drain.
Meanwhile, in 12-inch nonstick skillet, cook onion over medium heat for 2 to 3 minutes or until crisp-tender, stirring frequently. Add zucchini; cook and stir 2 minutes. Stir in tomatoes and meatballs; cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.
Add cooked fettuccine and pesto; cook and stir just until thoroughly heated.
