One Pot Tomato Rosemary Linguine with Meatballs & Mozzarella
Prep Time 20 minutes
Servings 6 Servings
Ingredients
- 16 oz box linguine
- 1 15 oz can diced tomatoes with liquid
- 3 tablespoons fresh rosemary
- 1 small white onion sliced julienne
- 1 cup cherry tomatoes halved
- 6 cloves garlic sliced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 8 oz mini mozzarella pearls
- 12 frozen turkey meatballs
- 1/4 tsp pepper
- salt to taste
Instructions
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Place all ingredients in a large pot or large, deep sauce pan.
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Bring mixture to a boil then cover, reduce heat and cook an additional 10-12 minutes, stirring occasionally.
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The key is to make sure not to overcook the pasta. Most of the liquid will be absorbed.
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Once the pasta is cooked, remove from heat and slowly fold in the mozzarella.
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Cover and let sit for 3 minutes so the cheese can melt. Serve immediately.
Recipe Notes
Estela also shares tips on how she balances motherhood with nutritious meals in our July Pasta Spotlight.