Linguini with Roasted Vegetables and Tomato Basil Chicken Meatballs

Ingredients

• 0.5 pound asparagus cooked drained
• 1.5 teaspoons pepper black
• 1 pint cherry tomatoes fresh red
• 0.3 cup olive oil extra virgin 
• 0.5 cup basil leaves fresh chopped
• 3  garlic cloves fresh
• 0.3 cup parmesan cheese low-sodium grated
• 8 ounces linguini pasta dry
• 0.3 teaspoon salt 
• 12 ounce al fresco® tomato & basil chicken meatballs 
• 1 medium onion white ()

Equipment

• frying pan
• oven

Directions

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. Stir half way, roast until nicely browned.
3. Meanwhile, cook the linguini according to package instructions, and reserve 3/4 cup of the pasta liquid.
4. Drain pasta and reserve, keeping warm.
5. Prepare a large saute pan with cooking spray, and brown al fresco Tomato Basil Chicken Meatballs over medium high heat for 4 - 5 minutes.
6. Add the cooked pasta, roasted vegetables, and toss together.
7. 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.
8. Serve immediately with crusty Italian bread.