Veggie Pasta with Meatballs

Name: Veggie Pasta with Meatballs
Prep time: 35 min
Cook time: 20 min
Total time: 55 min

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This is the type of dinner you can have on repeat every week: a pasta that features veggies and protein that's built all in one pan. No pre-packaged sauces used here, either - when you use great quality tomatoes, you don't need a whole lot of extra to make it taste amazing.

Rated 5.0 stars by 1 users

Servings

Prep Time

35 minutes

Cook Time

20 minutes

Ingredients

For the meatballs:

1 pound mild or sweet Italian sausage, casings removed (pork, turkey or chicken)
1 large egg
1/3 cup freshly grated Parmigiano Reggiano, plus extra for finishing the dish
⅓ cup plain breadcrumbs
1 teaspoon Tuscan herb blend, or Italian seasoning

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1/2 tsp kosher salt
2 tablespoons olive oil

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For The Dish:

1 red bell pepper, cut into 1/3 inch strips
1 small yellow onion, sliced into ⅓ inch strips
1 medium zucchini, quartered and chopped into ½” chunks
1 1/2 teaspoon kosher salt, divided
2 14-ounce cans Corbara tomatoes

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1 teaspoon Tuscan herb blend, or Italian seasoning
1 box short pasta, such as Gluten-Free Taccole Corte

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Fresh basil, optional

Instructions

Bring a large pot of salted water to a boil for the pasta.
In a medium bowl combine the sausage, egg, Parmigiano, breadcrumbs, Tuscan herb blend and salt. Using a rubber spatula, stir until combined. Divide the mixture evenly into 12 and roll into balls.
Heat a large skillet or braiser over medium high heat. Add the 2 tablespoons olive oil, and heat another few seconds. Sear the meatballs until fully browned on two sides, about 8 to 10 minutes total. Remove the meatballs to a plate.
Add the bell pepper, onion, zucchini, and a teaspoon of salt to the hot pan. Continue to cook at medium-high heat, stirring often, until the vegetables are soft and beginning to brown, about 12 to 15 minutes. (Tip: if the pan seems to be browning more than the veggies, add a splash of water and scrape the bottom of the pan with a wooden spoon. You can repeat this as many times as necessary.)
Meanwhile, cook the pasta in the salted water until 2 minutes shy of al dente. Reserve pasta water.
Nestle the seared meatballs into the vegetables and add the canned tomatoes and an additional teaspoon of Tuscan herb blend, along with the remaining ½ teaspoon salt. Reduce heat to medium, and simmer for 5 minutes until just slightly reduced, until meatballs are cooked through. Lightly smash some of the tomatoes with the back of the spoon. Add the cooked pasta directly to the pan and gently toss to combine, using reserved pasta water to loosen the sauce if necessary. Top with additional Parmigiano, a drizzle of olive oil and fresh basil, if desired.