Speedy Italian Pasta and Meatballs

This recipe came way from a WomansDay.com email, and is incredibly tasty! Add to it that I only used one pot to prepare this low-fat meal, and it's a total winner.

Since the recipe calls for Italian salad dressing, which tends to be very acidic, I instead used half of an Italian dressing flavor packet to give all the taste, without the acid(and extra fat from the oil).

1 can (14 1/2 oz) chicken broth

1 cup water

1/2 lb mini rigatoni pasta (3 cups) (we used regular size rigatoni)

1 pkg (12 oz) ready-to-heat Italian turkey meatballs (thaw if frozen)

1 box (9 oz) frozen Italian green beans

1 pint grape tomatoes (halved) (we left these out)

3 Tbsp reduced-fat Italian salad dressing
1/2 cup shredded Parmesan cheese

1. Bring broth and water to a boil in a large nonstick skillet. Stir in pasta, cover, reduce heat to medium-high and cook 10 minutes, stirring occasionally.

2. Stir in meatballs, green beans, tomatoes and Italian dressing; return to a boil.

3. Cover, reduce heat to medium and simmer 5 minutes, stirring often, until pasta is tender and most of liquid is absorbed.

3. Remove from heat; stir in 1/2 cup Parmesan. Serve with more Parmesan.