Foodies – Pasta with Meatballs, Peas and Broccoli

So in my most recent found time, I’ve started cooking more. It’s amazing how sometimes even just throwing things into a pot together can result in such a delicious meal. One of my favorites, actually a recipe I received from a friend but modified slightly, is what I made two a few nights ago. You’ll love this recipe because there are no actual measurements. But nothing to worry about, there’s a 99% chance that you can NOT mess this recipe up.

Pasta with Meatballs, Peas and Broccoli
Serves 4

Ingredients:
Fresh/Frozen Meatballs (About 10-15 small meatballs)
Fresh/Frozen Peas (2 – 2.5  cups)
Fresh/Frozen Broccoli Florets (2 – 2.5 cups)
Pasta (Bowties, spirals, etc.) (1 box for 4 people)
Parmesean or Locatelli Grated Cheese
Butter
Salt/Pepper
Ground up the meatballs in a frying pan. Add a teaspoon of butter to prevent meatballs from sticking. Over medium/high heat, brown crushed meatballs. Once brown, place in a small bowl until rest of the ingredients are completed.

Boil one pot of water for the pasta of your choice. Cook pasta until tender. Drain and place in a large bowl.

Boil two pots of water for the vegetables. In one pot of water, boil peas until soft and tender. Remove peas from heat. Drain and strain and place peas in a bowl with a teaspoon of butter to keep them moist. Cover and keep warm. In the second pot of water, boil broccoli florets until the stems are soft and tender. Remove broccoli from heat. Drain and strain and place broccoli in a bowl with a teaspoon of butter to keep them moist. Cover and keep warm.

In the large bowl of pasta, mix in peas, broccoli, meatballs and about 2-2.5 tablespoons of butter. Mix thorougly, salt and pepper to taste. Add grated cheese  (your discretion) and mix thoroughly.

This recipe is DE-licious. My husband isn’t a fan of pasta’s without some sort of sauce/gravy on it, but he LOVED this one. Don’t be afraid to add extra vegetables. The broccoli is my addition, since I can’t seem to live without it anymore! Enjoy!!