Rotini Cream of Mushroom Pasta & Meatballs (Veggie and Meat)

• 6-38 ounces, weight Yves Veggie Meatballs
• 2 pounds Western Family Lean Turkey Meatballs
• 3 cups Whole Wheat Rotini Pasta
• 4 cloves Garlic, Shredded
• 1/2 pounds Sliced Mushrooms
• 1- 1/2 cup Sliced Zucchini
• 1 cup Light Cream
• 2 cups Parmesan Cheese, Shredded
• 1 cup Fresh Chopped Parsley

1. Follow the meatball/veggie meatball package instructions to cook the meatballs.
2. Get a pot of water ready to cook your pasta.
3. (Follow package instructions.)
4. Add the shredded garlic to a cooking pan on medium-high heat.
5. Add the mushrooms and zucchini and cook for about 15 minutes, stirring the vegetables around.
6. Then add the cream.
7. Stir around for 5 minutes, then add the Parmesan cheese.
8. Let cook for 5 to 8 minutes.
9. Stir and let the cheese spread everywhere.
10. Add more cheese if the cream is too watery.
11. Mix in the chopped parsley.
12. Once this is done, mix this with the cooked rotini noodles.
13. When dishing up, take one bowl, dish up the pasta and add the veggie meatballs; for the other bowl, add pasta and add the regular meatballs.
14. Mix well and serve.

veggie meatballs, turkey meatballs, whole wheat rotini pasta, garlic, mushrooms, zucchini, light cream, parmesan cheese, fresh chopped parsley

Taken from tastykitchen.com/recipes/main-courses/rotini-cream-of-mushroom-pasta-meatballs-veggie-and-meat/ (may not work)