| Fast Prep

swedish meatball pasta pot

prep: 10 minutes | cook: 45 minutes | MAKES: 6 servings (1 cup each)

• 1 32-oz. box reduced-sodium beef broth
• 1 Tbsp. Worcestershire sauce
• ¼ tsp. ground nutmeg
• ¼ tsp. ground allspice
• 1 14-oz. pkg. frozen meatballs, thawed
• 3 Tbsp. all-purpose flour
• 3 Tbsp. butter, softened
• 2 cups dried mini farfalle or mini penne pasta (8 oz.)
• ½ cup water
• ½ cup sour cream
• Black pepper
• 1 Tbsp. snipped fresh dill weed (optional)

1. In a 3- to 4-qt. nonstick pot stir together the first four ingredients (through allspice). Add meatballs. Bring to a gentle boil over medium-high heat; reduce heat. Cook, covered, 30 minutes, stirring occasionally.

2. In a small bowl stir together flour and butter to make a paste; stir into the broth mixture. Add pasta and the water; increase heat to medium. Simmer, covered, about 15 minutes or until pasta is tender, stirring occasionally. Remove pot from heat. Stir in sour cream. Season to taste with pepper. If desired, sprinkle with dill weed.

PER SERVING: 445 cal., 27 g fat (12 g sat. fat), 48 mg chol., 853 mg sodium, 38 g carb., 3 g fiber, 4 g sugars, 15 g pro.