Easy Gremolata Pasta With Meatballs Recipe
What is so tasty about this dish is that is combines the fresh, bright flavors of the gremolata and roasted tomatoes, with the light and earthy flavors of the olive oil, and the smoky, bold, hearty flavors of the meatballs.
Servings: 6 servings
Calories: 633kcal
Ingredients
For the gremolata
- Zest of 1 lemon
- 1 teaspoon lemon juice
- ¼ cup Italian parsley
- 3 garlic cloves
- 2 teaspoons olive oil
- Pinch of salt
For the pasta
- 1 box fusilli pasta
- 2 tablespoons olive oil
- 1 basket cherry tomatoes
- 1 ½ lbs. frozen meatballs of your choice
Instructions
- To make the gremolata, finely chop 1/4 cup of Italian parsley. Zest one lemon with a microplane. Add the zest and a teaspoon of the lemon juice to the parsley.
- Add 3 pressed garlic cloves, 2 teaspoons of olive oil, and a pinch of salt. You will be adding this to your pasta, or you can store in a sealed container in the refrigerator for a day or two, but it is best fresh.
- Preheat the oven to 350F.
- Make pasta according to instructions on the box.
- Heat meatballs and cherry tomatoes on a baking sheet in the oven for 20 minutes.
- When pasta is done, place in a bowl and toss liberally with olive oil. Add your cherry tomatoes and meatballs. Then top with gremolata.
Notes
While I think the gremolata is best when eaten right away, it can be made a day ahead to save some time.
Nutrition
Calories: 633kcal | Carbohydrates: 57g | Protein: 29g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 82mg | Sodium: 70mg | Potassium: 514mg | Fiber: 3g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg