linguini with roasted vegetables and al fresco italian style chicken meatballs

Ingredients

• Servings: 4
• 1 (18 ounce) package al fresco® frozen italian style chicken meatballs, thawed
• 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

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• preheat oven to 425 degrees f.
• 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.
• meanwhile, cook the linguini according to package instructions, and reserve 3/4 cup of the pasta liquid. drain pasta and reserve, keeping warm.
• prepare a large saute pan with cooking spray, and brown thawed al fresco italian style chicken meatballs over medium high heat for 4 - 5 minutes. add the cooked pasta, roasted vegetables, and toss together.
• 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.
• serve immediately with crusty italian bread.