14 ounce can
10 ounce can
diced tomatoes with green chilies*
minced garlic, divided
lean ground beef
shredded Monterey Jack cheese, divided
freshly ground pepper
fresh fettuccine, cut into 2-inch lengths
Combine broth, tomatoes, 1 teaspoon of the garlic and the cumin in a pot. Cover and bring to a boil; simmer 5 minutes.
Combine remaining garlic, the beef, 1/2 cup of the cheese, the salt and pepper in a bowl with hands. Shape into 3/4-inch meatballs.
Add meatballs to broth. Cover and simmer 4 minutes. Add fettuccine and zucchini; bring to a boil. Simmer 2 minutes more, until fettuccine and zucchini are tender. Serve with remaining 1/2 cup cheese. Makes 4 servings.
- Servings Per Recipe 4
- Fat, total(g)23,
- sat. fat(g)11,
- Percent Daily Values are based on a 2,000 calorie diet