Recipe – Pasta with Spinach and Meatballs



  • 15 to 20 Homestead Italian-style Meatballs
  • .75 lbs of gemelli
  • 3 tablespoons unsalted butter
  • 12 oz. quartered mushrooms
  • 1 teaspoon chopped fresh thyme
  • 5 oz. baby spinach
  • .5 cups (2 oz.) grated pecorino
  • Kosher salt and black pepper


  1. Heat meatballs according to the recipe directions.
  2. Meanwhile, cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water; drain the pasta and return it to the pot.
  3. While the meatballs and pasta are cooking, heat the butter in a large skillet over medium heat. Add the mushrooms and thyme and cook until tender, 8 to 10 minutes.
  4. Toss the mushroom mixture with the pasta, meatballs, spinach, pecorino, and the reserved cooking water. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper
  5. Serve

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