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Tomato Basil Pasta & Meatless Meatballs

  • 3 Tbsp. olive oil, divided
  • 8 ounces frozen precooked meatless Italian style meatballs (not in sauce) (not thawed)
  • 2 medium zucchini and/or yellow squash, halved and sliced
  • 2 cups water
  • 1 package Knorr Selects™ Tomato, Basil, & Garlic with Volanti Pasta
  • 1/4 cup shaved ricotta salata cheese (1 oz.)



Amount per serving

Total Fat17g
Saturated Fat3g
Trans Fat0g
Total Carbs31g
Dietary Fiber2g


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 HEAT 1 tablespoon of the olive oil in large nonstick pan over medium heat and cook your meatballs covered, turning frequently, until browned, about 15 minutes; remove and set aside. Heat 1 tablespoon of the remaining olive oil in same pan over medium-high heat and cook squash, stirring frequently, until browned, about 5 minutes. Remove from pan; set aside.
  • 2 POUR your water and the remaining 1 tablespoon olive oil into the same pan and bring to a boil. Stir in Knorr Selects™ and return to a boil, then lower the heat to medium-high and boil covered 9 minutes, stirring frequently.
  • 3 STIR in your meatballs and squash. Sprinkle with ricotta salata. Now it's delicious. Dig in!