1. Cook pasta according to package directions,
omitting salt and fat; drain and keep pasta warm.
2. While water for pasta comes to a boil, combine
2 tablespoons pecorino Romano, panko, and next 4
ingredients (through garlic) in a medium bowl.
Shape mixture into 16 (1-inch) meatballs. Heat a
large skillet over medium-high heat. Coat pan with
cooking spray. Add meatballs to pan; cook 6
minutes, turning to brown on all sides. Add
marinara; bring to a boil. Cover, reduce heat to
medium, and cook 5 minutes or until meatballs are
done. Remove pan from heat; remove meatballs from
pan with a slotted spoon. Add pasta to pan; toss
to coat. Top with meatballs and remaining 2
tablespoons pecorino Romano. Garnish with basil,
if desired.
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