Summer Meatball Skillet

• 24 frozen meatballs
• 8 ounces pasta
• 20 grape tomatoes
• 1 medium onion
• 4 ounces mushrooms, sliced
• 1 tablespoon minced garlic clove
• 2 tablespoons olive oil
• 2 ounces goat cheese
• 2 ounces tomato sauce
• 2 small zucchini
• 1 teaspoon Italian herb seasoning (I use Penzey's Tuscan Sunset)
• 12 teaspoon red pepper flakes

1. Start water boiling for pasta.
2. Peel onion and slice longitudinally.
3. Cut grape tomatoes in half.
4. Slice zucchini in 1/4 inch rounds.
5. Add onions, zucchini, mushrooms, olive oil, herbs, tomatoes, garlic to large, deep saute pan and saute over medium heat until onions are translucent.
6. Add meatballs.
7. Cook 7 minutes or until hot.
8. Boil pasta until slightly more than al dente.
9. Add cooked pasta to saute pan and combine.
10. Crumble goat cheese over mixture.
11. Add tomato sauce.
12. Sprinkle red pepper flakes over finished dish and serve.

frozen meatballs, pasta, grape tomatoes, onion, mushrooms, garlic, olive oil, goat cheese, tomato sauce, zucchini, italian herb seasoning, red pepper

Taken from www.food.com/recipe/summer-meatball-skillet-292968 (may not work)