Summer Meatball Skillet

This is a very quick, elegant supper dish. Serve with a salad and crostini, a nice light white wine (despite being beef based, white goes well with this) and enjoy! I invented this out of my fridge contents and pantry. Serves 4.

• Ready In: 21 mins
• Serves: 4

Ingredients

• 24  frozen meatballs
• 8  ounces pasta
• 20  grape tomatoes
• 1  medium onion
• 4  ounces mushrooms, sliced
• 1  tablespoon minced garlic clove
• 2  tablespoons olive oil
• 2  ounces  goat cheese
• 2  ounces tomato sauce
• 2  small zucchini
• 1  teaspoon  Italian herb seasoning (I use Penzey's Tuscan Sunset)
• 1⁄2 teaspoon red pepper flakes

Directions

1. Start water boiling for pasta.
2. Peel onion and slice longitudinally.
3. Cut grape tomatoes in half.
4. Slice zucchini in 1/4 inch rounds.
5. Add onions, zucchini, mushrooms, olive oil, herbs, tomatoes, garlic to large, deep saute pan and saute over medium heat until onions are translucent.
6. Add meatballs. Cook 7 minutes or until hot.
7. Boil pasta until slightly more than al dente.
8. Add cooked pasta to saute pan and combine.
9. Crumble goat cheese over mixture.
10. Add tomato sauce.
11. Sprinkle red pepper flakes over finished dish and serve.