Tuscan One-Pot Pasta and Meatballs

Ingredients

• 1 Tbsp. olive oil
• 1 onion
• finely chopped
• 1 carrot
• peeled
• cut lengthwise into quarters
• then sliced crosswise
• 3 cloves garlic
• minced
• 3 cups water
• 3 cups rotini pasta
• uncooked
• 340 g frozen fully cooked meatballs
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 3 cups tightly packed chopped stemmed kale
• 1/2 cup Kraft 100% Parmesan Shredded Cheese

Instructions

1. Heat oil in large deep nonstick skillet on medium-high heat.
2. Add onions, carrots and garlic; cook and stir 5 min.
3. Stir in water.
4. Bring to boil.
5. Add pasta; cover.
6. Cook 7 min.
7. or until pasta is tender, stirring occasionally.
8. Meanwhile, microwave meatballs in microwaveable bowl on HIGH 3 min.
9. or until heated through, stirring after 2 min.
10. Add meatballs and dressing to pasta mixture in skillet; mix well.
11. Add kale; cook and stir 2 min.
12. Remove from heat; cover.
13. Let stand 5 min.
14. Add cheese; mix lightly.