1 small zucchini, cut lengthwise in half, then sliced crosswise
1 small yellow squash, cut lengthwise in half, then sliced crosswise
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
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Let's Make It
Heat oven to 350°F.
Mix meat, bread crumbs. egg and 3 Tbsp. pesto sauce just until blended. Shape into 24 (1/2-inch) meatballs. Place on rimmed baking sheet sprayed with cooking spray. Bake 15 to 20 min. or until done (160ºF).
Meanwhile, cook macaroni as directed on package, omitting salt. While macaroni is cooking, combine pasta sauce, water and bouillon in large saucepan. Add vegetables and chickpeas; stir. Bring to boil, stirring frequently.
Drain macaroni. Add to pasta sauce mixture along with the meatballs and remaining pesto sauce; mix well. Cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently.
Prepare using 1 rinsed 15.5-oz. can cannellini beans.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.