LINGUINI WITH ROASTED VEGETABLES AND AL FRESCO ITALIAN STYLE CHICKEN MEATBALLS
"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."
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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.
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