Linguini with Roasted Vegetables and al fresco Italian Style Chicken Meatballs

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

Instructions

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.