Gemelli with Broccolini and Italian Style Meatballs

Ingredients

1 (12 oz) package al fresco Italian Style Meatballs, fully cooked (12 meatballs)

1 cup broccolini, trim ends and cut into 1 1/2” pieces

1 (8 oz) package al fresco Uncured Chicken Bacon, use 3 slices

8 ounces gemelli pasta, dry

1 1/2 tablespoon extra virgin olive oil

3 cloves garlic, roughly chopped

2 ounces sun-dried tomatoes

1/2 teaspoon crushed red chili flakes

1/4 teaspoon salt

1/2 teaspoon black pepper, freshly ground

1 cup Roman or cranberry beans, drained & rinsed

Cooking spray, extra virgin olive oil

Directions:

• 1Pre-heat oven to 375 degrees F.
• 2Spread the meatballs onto a baking sheet that has been prepared with cooking spray.
• 3Bring 3 quarts of water in a large sauce pot to a boil, blanch the broccolini for 3 - 4 minutes. Remove with a slotted spoon or spider, set aside.
• 4Meanwhile, coat a large non-stick skillet with the cooking spray and cook the chicken bacon until nicely browned on both sides. Remove and chop. Use this skillet for the final preparation.
• 5Simultaneously, cook the gemelli pasta in the same boiling water as the broccolini. Cook according to package instructions.
• 6Place the meatballs in the pre-heated oven, bake 10 - 12 minutes.
• 7Add the olive oil to skillet and sauté the blanched broccolini for 2 minutes. Add the garlic, stir well and cook for an additional 2 minutes. Add the sun-dried tomatoes, chili pepper flakes, chopped chicken bacon, salt, pepper, and roman beans. Stir ingredients to incorporate.
• 8Drain the gemelli, reserving 1/2 cup of the pasta water. Add the gemelli to the skillet immediately, toss ingredients to become well incorporated. Add 1/2 cup of the reserved pasta liquid.
• 9When meatballs are thoroughly heated, add to the skillet toss and serve immediately. Optional: Top with a tsp grated Parmesan or Romano cheese.