Small gluten free precooked meatballs3-5 per serving, omit for vegan option
Instructions
Cook pasta in salted water according to package directions. When cooked to your preference of doneness, drain (reserve ½ cup water), toss with a little olive oil, salt and pepper to taste. Keep warm.
Heat pre-cooked meatballs.
Add tablespoon of olive oil to pan.
Sauté the onions and smashed garlic until softens a bit.
Add the mushrooms.
Season with salt, and pepper.
Cook stirring occasionally, 3-4 minutes until mushrooms are begin releasing liquid.
Add quartered tomatoes and Italian herbs.
When the tomatoes get soft and release their juices, mash with a spoon. (Add some pasta water if there isn’t enough liquid.)
Adjust seasonings.
Add meatballs, if using.
Add spinach and stir. Let the spinach slightly wilt. The veggies shouldn’t be dry, but not drowning in liquid.
Top with the green onions.
Put a serving of pasta in bowl, top with desired amount of veggies and meatballs.