LINGUINI WITH ROASTED VEGETABLES AND TOMATO BASIL CHICKEN MEATBALLS

By Jaxson

Ingredients

• 12 oz al fresco Tomato Basil Chicken Meatballs
• Cooking spray, olive, extra virgin, w/garlic,
• 1 pint Tomatoes, red, cherry, fresh, year round
• 1/2 lb Asparagus, cooked and drained
• 1 White Onion med slice, 1/8"
• 3 Fresh Garlic Cloves
• 8 oz Linguini Pasta dry
• 1/4 cup Extra virgin olive oil
• 1 1/2 tsp Black Pepper
• 1/2 cup Fresh Chopped Basil leaves
• 1/4 cup Parmesan Cheese, low sodium, grated
• 1/4 tsp salt

Details

Servings 1
Adapted from alfrescoallnatural.com

Preparation

Step 1

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 ¾ cup of the pasta liquid. Drain pasta and reserve, keeping warm.
Prepare a large sauté 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, ½ tsp of black pepper, ½ cup of the pasta water (add remaining ¼ cup if needed), toss well.
Serve immediately with crusty Italian bread.