Go Back
Italian Meatballs on Summer Pasta with Roasted Squash

Italian Meatballs on Summer Pasta with Roasted Squash

Creating a great Italian meatball dish is often about a great sauce, as much as it is about the meatball itself. If you want to make meatballs, you can, but there are great, quality meatball products on the market at your local store or butcher, with a wide variety of animal protein or grain-led ingredients. In this case, the sauce is a blended olive oil, full of garlic and herbs. Focus on the sauce!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 27 minutes
Servings: 6
Calories: 523
Ingredients Method

Ingredients
  

Italian Glazed Meatballs
  • 18 oz Meatballs frozen cooked
  • 6 oz Marinara Sauce
Summer Pasta with Garlic Oil
  • 6 oz Penne Pasta
  • 1/3 oz Frozen Green Peas
  • 3 oz can Fire Roasted Red Peppers
  • 1/4 lb Red Onions
  • 1 tsp Chopped Garlic
  • gal Canola Oil
  • 2 oz Italian Seasoning
Roasted Squash and Onions
  • 1.25 lb Zucchini – large dice
  • 1/2 lb Fresh yellow squash – large dice
  • 3 oz Yellow onions diced
  • 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper

Method
 

Italian Glazed Meatballs
  1. Preheat oven to 350 degrees (or follow packaging information). Place desired number of meatballs onto a baking pan in single layer. Heat according to packaging ingredients.
  2. Remove from oven, and while hot, drizzle with reserved garlic oil prepared for the pasta. Let cool.
Summer Pasta with Garlic Oil
  1. Cook penne pasta according to package instructions. Drain and cool.
  2. Blend oil, garlic, and Italian seasons with a hand immersion blender. Add more seasoning to taste. Set it aside.
  3. Combine penne pasta and peas in a large bowl and toss with the blended garlic oil dressing. Set aside for flavors to meld before serving.
Roasted Squash and Onions
  1. Preheat oven to 400 degrees.
  2. Cut squash and zucchini into large dice and place on sheet pan.
  3. Dice onions and place onto a separate sheet pan (avoiding water getting onto the squash and zucchini).
  4. Roast vegetables for 12 minutes or until desired tenderness, then cool.
  5. Mix both vegetables together to serve.