Linguini with Roasted Vegetables and al fresco Ital

Name: Linguini with Roasted Vegetables and al fresco Italian Style Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
3
Stir half way, roast until nicely browned.
4
Meanwhile, cook the linguini according to package instructions, and reserve 3/4 cup of the pasta liquid.
5
Drain pasta and reserve, keeping warm.
6
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.
7
Add the cooked pasta, roasted vegetables, and toss together.
8
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.
9
Serve immediately with crusty Italian bread.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Linguini with Roasted Vegetables and al fresco Italian Style Chicken Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguini with Roasted Vegetables and al fresco Italian Style Chicken Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions