Ingredient:
8 oz. uncooked linguine
1 (10.5-oz.) pkg. frozen cooked light Italian meatballs
1 (15-oz.) can chunky Italian tomato sauce
1 (10 3/4-oz.) can condensed 98% fat-free cream of mushroom soup with 30% less sodium
1 (2.5-oz.) jar sliced mushrooms, drained
1/4 cup chopped fresh parsley
Method:
Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in large skillet, combine all remaining ingredients except parsley; mix well. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until meatballs are thoroughly heated, stirring occasionally.
Serve meatballs with sauce over linguine. Sprinkle with parsley.
8 oz. uncooked linguine
1 (10.5-oz.) pkg. frozen cooked light Italian meatballs
1 (15-oz.) can chunky Italian tomato sauce
1 (10 3/4-oz.) can condensed 98% fat-free cream of mushroom soup with 30% less sodium
1 (2.5-oz.) jar sliced mushrooms, drained
1/4 cup chopped fresh parsley
Method:
Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in large skillet, combine all remaining ingredients except parsley; mix well. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until meatballs are thoroughly heated, stirring occasionally.
Serve meatballs with sauce over linguine. Sprinkle with parsley.
