Spaghetti & Meatball Skillet Supper

Ingredients

• Olive Oil - 1 tablespoon
• Frozen Fully Cooked Italian Turkey Meatballs - 12 ounces
• Whole Tomatoes - 1 (28 ounces) can, undrained, broken up
• Cannellini Beans - 1 (15 ounces) can, rinsed and drained
• Water-Packed Quartered Artichoke Hearts - 1 (14 ounces) can, drained
• Italian Seasoning - 1/2 teaspoon
• Reduced-Sodium Chicken Broth - 1 (14-1/2 ounces) can
• Uncooked Spaghetti - 4 ounces, broken into 2-inch pieces (about 1-1/3 cups)
• Chopped Fresh Parsley - 1/4 cup
• Lemon Juice - 1 tablespoon
• Grated Parmesan Cheese -

Instructions

1. In a large skillet, heat oil over medium heat; add meatballs and cook until browned slightly, turning occasionally.
2. Add tomatoes, beans, artichoke hearts, Italian seasoning and broth; bring to a boil.
3. Stir in spaghetti; return to a boil.
4. Reduce heat; simmer, covered, until spaghetti is tender, 10-12 minutes, stirring occasionally.
5. Stir in parsley and lemon juice.
6. Serve with cheese.