Linguini with Roasted Vegetables and Tomato Basil Chicken Meatballs
Linguini with Roasted Vegetables and Tomato Basil Chicken Meatballs might be a good recipe to expand your main course collection. This recipe serves 4. One portion of this dish contains about 14g of protein, 18g of fat, and a total of 465 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. If you have salt, basil leaves, al fresco® tomato & basil chicken meatballs, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
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 al fresco Tomato Basil 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.