Ginger Pasta From Pot to Plate in 15 minutes

Hello Readers, it’s been a while since I posted something – I’ve missed you – I’ve been doing a lot in the past couple of weeks so time has definitely been a needed commodity. Time management cooking is critical for me. Please see this quick pot to plate recipe with y’all. The kids loved it and asked for Seconds.

Serves 3-4

What’s in it?

• Turkey Meatballs
• 1/2 Box of Linguine Pasta
• 1/2 Cup of frozen Peas and Corn
• 3 Tbsp of Olive Oil
• 1/2 Tsp If Ground Dried Ginger
• 1 Tsp of Dried Cilantro
• 1 Tsp of Cayenne Pepper (optional)
• 1 Tsp of Rosa Maria Adobo Seasoning- Favorite part of this seasoning is, there’s no MSG and I got it for $1.00 at the dollar store. Wow!!!

How to make it?

• Bring 2 quarts of water to boil and add meatballs to boiling water, then add pasta and cook for 8 mins for al dente or 9 mins for firm.
• Drain extra fluid in coriander and add back to pot-Love my new red copper pot. Pick yours up at – Kohl’s or Amazon for $39.99
• Bring pot of pasta and meatballs to stove under medium heat, add Olive Oil, add peas and corn, cilantro, ginger, adobo, and cayenne. Stir all together for 3 mins.
• Serve and enjoy!!!