Creamy Tomato Pasta with Zucchini and Meatballs
I was at the grocery store over the weekend picking up a few things when I noticed a sign in the dairy aisle marking a *NEW* product. Philadelphia had come out with a new flavor of Cooking Creme. I had never tried the stuff before but the Tomato & Basil flavor gave me an idea. I love having pasta with a nice creamy sauce, but it's a pain to make at home on a weeknight when I am looking for something quick, so I thought this might be a nice fix for that.
So last night, after working slightly later than usual, I decided it would be a good time to try out a new recipe that had been brewing in my head. The result is exactly what I was looking for, a creamy pasta dish with veggies and meatballs that only took about a half hour to make!
This recipe makes about 12 one cup servings. For anybody following Weight Watchers, it has a points plus value of 6 ppv per serving.
1 container Philadelphia Tomato & Basil Cooking Creme
8 oz pasta
1 large zucchini
28 oz can stewed tomatoes
26 1/2 oz can tomato sauce with mushrooms
24 frozen meatballs
2 tsp olive oil
salt and pepper to taste
Cook and drain the pasta.
While the pasta is cooking sautee the zucchini in the bottom of a large sauce pan with the olive oil. Once the zucchini is limp add the tomatoes, sauce, and spices. Bring the sauce up to medium heat and stir in the cooking creme.
Cook the meatballs according to the instructions on their package. Add the meatballs and pasta to the sauce and cook long enough to heat everything.
The next time you find yourself in need of a quick dinner I hope you'll remember this recipe and give it a try - you won't be disappointed! Happy Cooking!