One Pot Tomato Rosemary Linguine with Meatballs & Mozzarella
Adapted from source: pastafits.org
Looking for a recipe that takes minimal preparation but doesn’t sacrifice flavor? Estela Schnelle from The Weekly Bite shares her One Pot Tomato Rosemary Linguine With Meatballs & Mozzarella. Simply put all of the ingredients listed below in a large pot, cook for 10-15 minutes and you’ve got a meal! The best part about this recipe is that you only have to clean one dish, and you’re done!
16 oz. box linguine
1 (15 oz.) can diced tomatoes (with liquid)
3 Tbsp. fresh rosemary
1 small white onion (sliced julienne)
1 c. cherry tomatoes, halved
6 cloves garlic (sliced)
4 c. vegetable or chicken broth
2 Tbsp. olive oil
8 oz. mini mozzarella pearls
12 frozen turkey or regular meatballs
1/4 tsp pepper
salt to taste
Place all ingredients in a large pot or large, deep sauce pan. Bring mixture to a boil then cover, reduce heat and cook an additional 10-12 minutes, stirring occasionally. Do not overcook the pasta. Most of the liquid will be absorbed. Once the pasta is cooked, remove from heat and slowly fold in the mozzarella pearls. Cover and let sit for 3 minutes so the cheese can melt. Serve immediately.