20 frozen prepared meatballs 3/4 pound gemelli 3 tablespoons unsalted butter 12 ounces mushrooms, quartered 1 teaspoon chopped fresh thyme 5 ounces baby spinach 1/2 cup grated pecorino (2 ounces) kosher salt and black pepper

1.Cook the meatballs according to the recipe directions. 2.Meanwhile, cook the pasta according to the package directions. Reserve ¼ 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 ½ teaspoon salt and ¼ teaspoon pepper.