Linguini with Roasted Vegetables and Tomato & Basil Chicken Meatballs

What you’ll need:

1 (12 ounce) package al fresco Tomato & Basil Chicken Meatballs

1 pint cherry tomatoes

1 bunch asparagus, slice spears into 2" pieces

1 medium sweet onion, thinly sliced

3 cloves garlic, chopped

8 ounces linguini pasta

1/4 cup extra virgin olive oil, divided

1 1/2 teaspoon black pepper

1/2 cup fresh basil leaves, chopped

1/4 cup Parmesan Cheese, low sodium, grated

1/4 teaspoon salt

cooking spray

Directions:

• Preheat oven to 425° F.
• Toss the cherry tomatoes, asparagus, onion and garlic with 2 tablespoons of the olive oil, and 1 teaspoon of the black pepper. Spread on the sheet pan, and roast for 10 - 12 minutes. Stir half way, roast until nicely browned.
• Meanwhile, cook the linguini, reserve 1/2 cup of the pasta liquid. Drain pasta, keeping warm.
• Prepare a large sauté pan with cooking spray, brown meatballs on medium high heat for 4 - 5 minutes. Add the cooked pasta and roasted vegetables, toss together.
• Lower heat to medium, add remaining olive oil, basil, Parmesan cheese, salt, ½ tsp of black pepper, and pasta water, toss well. Serve Immediately.