Garlicky Meatball Pasta

Ingredients:

• 9 ounces refrigerated fettuccine
• 12 ounces ground sirloin
• 1/2 cup panko
• 1/3 cup chopped fresh basil
• 2 garlic cloves, minced
• 3/8 tsp kosher salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 2 tsp olive oil
• 1 3/4 cups lower-sodium marinara sauce
• 1 ounce Parmesan cheese, grated

Preparation:

1. Cook the pasta per directions. Drain over a bowl, and reserve 1/3 cup pasta water.
2. While pasta cooks, combine beef and next 6 ingredients (through egg); shape mixture into 16 meatballs. Heat olive oil in a large skillet over medium-high heat. Add meatballs; cook 5 minutes, browning on all sides. Reduce heat to medium-low. Add marinara and 1/3 cup pasta water. Cover and cook 11 minutes or until meatballs are done. Divide the pasta evenly among 4 plates; top evenly with sauce, meatballs, and cheese.

Serves 4

Courtesty: Cooking Light, April 2012