Linguini with Roasted Vegetables and Tomato & Basil Chicken Meatballs
By The Kitchen of al fresco
"Try using al fresco Meatballs in this wholesome family favorite for a crowd pleasing and healthy dinner!"
Linguini with Roasted Vegetables and Tomato & Basil Chicken MeatballsServings: 4
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
- 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.