MEATBALL PRIMAVERA

By Jaxson

Ingredients

• 8 OZ UNCOOKED FETTUCCINE, BROKEN IN HALF
• 1/2 CUP THIN RED ONION WEDGES
• 2 SMALL ZUCCHINI OR YELLOW SUMMER SQUASH CUT INTO 2 INCH STRIPS
• 4 PLUM TOMATOES CHOPPED
• 24 FROZEN COOKED MEATBALLS THAWED
• 1/2 CUP BASIL PESTO

Preparation

Step 1

1) COOK AND DRAIN FETTUCCINE AS DIRECTED ON PACKAGE

2) MEANWHILE, IN 12 INCH NONSTICK SKILLET, COOK ONION OVER MEDIUM HEAT 2-3 MINUTES, STIRRING FREQUENTLY, UNTIL CRISP-TENDER. ADD ZUCCHINI; COOK AND STIR 2 MINUTES. STIR IN TOMATOES AND MEATBALLS; COOK 3-5 MINUTES, STIRRING OCCASIONALLY, UNTIL THOROUGHLY HEATED.

3) ADD FETTUCCINE AND PESTO; COOK AND STIR JUST UNTIL THOROUGHLY HEATED.