Linguini with Roasted Vegetables and al fresco Italian Style Chicken Meatballs

• 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.

italian style chicken, cooking spray, fresh red cherry tomatoes, white onion, garlic, pasta, extra virgin olive oil, black pepper, basil, parmesan cheese, salt

Taken from allrecipes.com/recipe/linguini-with-roasted-vegetables-and-al-fresco-italian-style-chicken-meatballs/ (may not work)