Ingredients
Directions
Cook meatballs according to package instructions and reserve.
While meatballs are cooking, toss the cherry tomatoes with a little olive oil, salt and pepper, and roast for 15 minutes on a baking sheet, reserve.
Cut zucchini into ½ inch by 2-inch pieces.
For the pesto, place the garlic, and pine nuts with a pinch of salt in the bowl of a food processor, and turn on, slowly pouring in half of the olive oil to make a paste.
Turn off the processor and add the basil and cheese.
Turn the processor back on, and slowly pour in the remaining olive oil, until just smooth.
To assemble, heat a large sauté pan over medium high heat, add one tbs olive oil, and sauté the zucchini until just tender. Season the zucchini with salt and pepper, then deglaze the pan with the wine and reduce until almost dry.
Toss the zucchini, meatballs, and cherry tomatoes with their juices together in the pan.
Toss the zucchini, meatballs, and cherry tomatoes with their juices together in the pan.
Take the pan off the heat and mix in the pesto. Serve immediately.
