Description
A quick and flavorful Garlic Olive Oil Pasta with savory Italian-style beef and pork meatballs, fresh spinach, and a generous sprinkle of parmesan cheese. This easy one-pan meal combines tender pasta with garlicky olive oil, succulent meatballs, and fresh greens for a satisfying dinner in under 25 minutes.
Ingredients
Scale
Meatballs and Protein
- 1 package Cooked Perfect Fresh Meatballs in Italian Style Beef & Pork
Pasta and Vegetables
- 1/2 lb linguine pasta
- 2 cups fresh spinach
Flavorings and Seasonings
- 5 cloves garlic, minced
- 1/4 cup olive oil
- Salt, to taste
- Black pepper, to taste
- Parmesan cheese, freshly grated, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta, reserving some pasta water for later use.
- Sauté Garlic and Meatballs: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Then add the cooked Italian style beef and pork meatballs to the skillet and heat through, turning occasionally.
- Add Spinach: When the meatballs are nearly cooked through and heated, add the fresh spinach directly into the skillet. Toss gently until the spinach wilts, about 2 minutes.
- Toss Pasta in Skillet: Add the cooked linguine pasta to the skillet with the meatballs, garlic, and spinach. Toss everything together to combine evenly. If the mixture seems dry, add a splash of reserved pasta water to loosen the sauce and help coat the pasta.
- Season and Serve: Season the pasta mixture with salt and black pepper to taste. Sprinkle generously with freshly grated parmesan cheese before serving. Enjoy your delicious garlic olive oil pasta with meatballs and spinach warm.
Notes
- Reserve pasta water to adjust sauce consistency and help the ingredients blend smoothly.
- You can substitute linguine with spaghetti or fettuccine if preferred.
- Use freshly grated parmesan for best flavor and texture.
- For a spicier variation, add red pepper flakes while sautéing garlic.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
