Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and place
Carando® Abruzzese Italian Meatballs (6)
about an inch apart. Cook for 10 minutes, then take them out and rotate them.
Cook for another 10 minutes.
Boil water, add
Orecchiette Pasta (1 cup)
, and cook 9-11 minutes.
Meanwhile, heat a skillet over medium heat and add
Extra-Virgin Olive Oil (1 Tbsp)
Fresh Spinach (2 cups)
and saute until it’s reduced and heated throughout.
Once the pasta is cooked to your liking, strain it and toss with
Extra-Virgin Olive Oil (1 tsp)
. Keep pan over heat and add
Bertolli® Vodka Sauce (1/2 cup)
. Stir until heated throughout.
To plate, add a few spoonfuls of vodka sauce to your plate and top with pasta, spinach, and meatballs. Serve and enjoy!