Ingredients
1 tablespoon olive oil12 ounces frozen fully cooked Italian turkey meatballs1 can (28 ounces) whole tomatoes, undrained, broken up1 can (15 ounces) cannellini beans, rinsed and drained1 can (14 ounces) water-packed quartered artichoke hearts, drained1/2 teaspoon Italian seasoning1 can (14-1/2 ounces) reduced-sodium chicken broth4 ounces uncooked spaghetti, broken into 2-inch pieces (about 1-1/3 cups) 1/4 cup chopped fresh parsley1 tablespoon lemon juice Grated Parmesan cheese
Preparation
In a large skillet, heat oil over medium heat; add meatballs and cook until browned slightly, turning occasionally.
Add tomatoes, beans, artichoke hearts, Italian seasoning and broth; bring to a boil. Stir in spaghetti; return to a boil. Reduce heat; simmer, covered, until spaghetti is tender, 10-12 minutes, stirring occasionally.
Stir in parsley and lemon juice. Serve with cheese.
