Rotini with creamy dill meatballs
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- Prep Time10 min
- Total Time10 min
- Makes4 Servings
Michael Graydon
Pasta and store-bought frozen meatballs get an unexpected flavour boost from apple juice and dill.
Ingredients
250-ml container 35% cream, about 1 cup
1/2 cup apple juice
2 garlic cloves, minced
1 1/2 tsp dried dill
1/4 tsp salt
1 lb frozen meatballs
1 red bell pepper
1/2 450-g pkg rotini, fusilli or penne pasta
4 green onions
Instructions
Bring a large saucepan of water to a boil. Meanwhile, pour cream and apple juice into a large frying pan. Stir in garlic, dillweed and salt. Bring to a boil. Add frozen meatballs. Cover and simmer for 5 min.
Meanwhile, cut pepper into bite-sized chunks. Add pasta to boiling water and cook following package directions. Once meatballs have simmered 5 min and are partially thawed, add red pepper. Continue to simmer, covered, until meatballs are cooked through, 5 to 7 more min. Meanwhile, thinly slice green onions.
Drain pasta. Add to sauce along with green onions. Taste and add salt and pepper if you wish.
Nutrition (per serving)
Calories 766, Protein 28g, Carbohydrates 58g, Fat 47g, Fibre 6g.
