Short-cut Spaghetti and Meatballs

Makes 6
Prep 10 m
Cook 27 m



  1. 1 of 3 Heat oil in a large, nonstick saucepan over medium heat; saute onion for 4 minutes. Add garlic and zucchini; reduce heat to low and cook 3 minutes.
  2. 2 of 3 Stir in oregano, basil, pepper and the tomatoes, breaking up tomatoes with a wooden spoon. Add 1 cup water. Bring to a boil over medium-high heat. Reduce heat to low; cook, uncovered, for 10 minutes.
  3. 3 of 3 Add meatballs to sauce. Cover and cook over low heat 10 minutes to heat through. Serve meatballs and sauce over cooked spaghetti. Makes 6 servings.
Nutrition Information for Short-cut Spaghetti and Meatballs
Servings Per Recipe: 6
Per Serving: 444 kcal cal., 6 g fiber, 452 mg sodium, 8 g Fat, total, 20 g pro., 70 g carb., 30 mg chol., 2 g sat. fat