Linguini with Roasted Vegetables and Tomato Basil Chicken Meatballs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Roasted tomatoes, asparagus, onion and tasty browned chicken meatballs are tossed with linguini, fresh basil and grated Parmesan cheese in this quick, colorful and delicious one-dish meal. Ingredients:
1 (12 ounce) package al fresco® tomato & basil chicken meatballs |
cooking spray (extra-virgin olive oil with garlic) |
1 pint fresh red cherry tomatoes |
1/2 pound asparagus, cooked and drained |
1 white onion, medium slice (1/8 inch) |
3 fresh garlic cloves |
8 ounces linguini pasta, dry |
1/4 cup extra virgin olive oil |
1 1/2 teaspoons black pepper |
1/2 cup fresh chopped basil leaves |
1/4 cup low-sodium parmesan cheese, grated |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 425 degrees F.
2. Toss the cherry tomatoes, asparagus, onion and garlic with 2 tbsp of the olive oil, and 1 tsp of the black pepper, spread on the sheet pan, and roast for 10 - 12 minutes. Stir half way, roast until nicely browned.
3. Meanwhile, cook the linguini according to package instructions, and reserve 3/4 cup of the pasta liquid. Drain pasta and reserve, keeping warm.
4. Prepare a large saute pan with cooking spray, and brown al fresco Tomato Basil Chicken Meatballs over medium high heat for 4 - 5 minutes. Add the cooked pasta, roasted vegetables, and toss together.
5. Lower heat to medium, add remaining olive oil, basil, Parmesan cheese, salt, 1/2 tsp of black pepper, 1/2 cup of the pasta water (add remaining 1/4 cup if needed), toss well.
6. Serve immediately with crusty Italian bread.
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