- Prep Time
- 10 mins
- Total Time
- 25 mins
- Lean Italian Meatballs
- Flame Roasted Red Pepper Tapenade
- First Cold Pressed Extra Virgin 100% Olive Oil
- Loosely packed Baby Spinach
- Fresh basil leaves
- Goat’s Milk Cheese Crumbles
Cook meatballs according to package directions. Meanwhile, cook linguine in a large saucepan of boiling salted water until al dente. Drain well.
Toss the hot meatballs and cooked linguini with the tapenade and oil in a large bowl.
Gently mix in the spinach and basil. Garnish with goat cheese.
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Nutritional Facts Per Serving
- 13 g
- 52 g
- 20 g