Geerthana Uthayakumar It has been awhile since I posted. This month has been hectic with my daughter going back to school and then having to stay home for over a week due to fever, cold, and difficulty managing her asthma symptoms. Thankfully the asthma is under control now, and she is happily back at school, which means I have a lot of time to catch up on posts that I have been meaning to write-up.
This is what I made for dinner last night. My daughter who is finally getting her appetite back, asked for pasta and meatballs. I had a box of PC Organics Penne Pasta at home, and a container full of tomato sauce in the freezer, from last month. I used this recipe (with the addition of kale) to make the tomato sauce and this recipe for the chicken meatballs. The fresh basil leaves added a lovely pop of colour and a wonderful aroma!
Penne Pasta with Tomato Sauce and Chicken Meatballs
What You’ll Need:
- PC Organic Penne Pasta (half a box, cooked)
- 3 cups tomato sauce
- 20 meatballs, halved
- 15 small basil leaves
- a dash of black pepper
- parmesan cheese for sprinkling
Instructions:
In a large bowl, mix the cooked pasta and the tomato sauce, to coat. Add the meatballs and fresh basil leaves and give it a quick stir. Sprinkle with freshly ground black pepper and parmesan cheese before serving.
I served this beautiful pasta on these Autumn-inspired porcelain plates I found at a recent shopping trip to Winners. The cutlery is from Pottery Barn Kids.
NOTE:
- This simple pasta dish is quite filling and so nutritious due to all the vegetables that go into making my special tomato sauce.
- Leftovers make a great warm lunch to pack in your children’s thermos.
