Linguini With Roasted Vegetables And Al Fresco Tomato Basil Chicken Meatballs Recipes
LINGUINI WITH ROASTED VEGETABLES AND AL FRESCO TOMATO & BASIL CHICKEN MEATBALLS
Roasted tomatoes, asparagus, onion and tasty browned chicken meatballs are tossed with linguini, fresh basil and grated Parmesan cheese in this quick, colorful and delicious one-dish meal.
Provided by al fresco
Categories Pasta by Shape
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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 3/4 cup of the pasta liquid. Drain pasta and reserve, keeping warm.
- 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. Add the cooked pasta, roasted vegetables, and toss together.
- 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.
- Serve immediately with crusty Italian bread.
Nutrition Facts : Calories 539.7 calories, Carbohydrate 52.6 g, Cholesterol 74.9 mg, Fat 24.6 g, Fiber 4.7 g, Protein 27.6 g, SaturatedFat 5.5 g, Sodium 642 mg, Sugar 4.2 g
LINGUINI WITH ROASTED VEGETABLES AND AL FRESCO TOMATO & BASIL CHICKEN MEATBALLS
Roasted tomatoes, asparagus, onion and tasty browned chicken meatballs are tossed with linguini, fresh basil and grated Parmesan cheese in this quick, colorful and delicious one-dish meal.
Provided by al fresco
Categories Pasta by Shape
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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 3/4 cup of the pasta liquid. Drain pasta and reserve, keeping warm.
- 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. Add the cooked pasta, roasted vegetables, and toss together.
- 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.
- Serve immediately with crusty Italian bread.
Nutrition Facts : Calories 539.7 calories, Carbohydrate 52.6 g, Cholesterol 74.9 mg, Fat 24.6 g, Fiber 4.7 g, Protein 27.6 g, SaturatedFat 5.5 g, Sodium 642 mg, Sugar 4.2 g
LINGUINI WITH ROASTED VEGETABLES AND AL FRESCO TOMATO & BASIL CHICKEN MEATBALLS
Roasted tomatoes, asparagus, onion and tasty browned chicken meatballs are tossed with linguini, fresh basil and grated Parmesan cheese in this quick, colorful and delicious one-dish meal.
Provided by al fresco
Categories Pasta by Shape
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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 3/4 cup of the pasta liquid. Drain pasta and reserve, keeping warm.
- 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. Add the cooked pasta, roasted vegetables, and toss together.
- 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.
- Serve immediately with crusty Italian bread.
Nutrition Facts : Calories 539.7 calories, Carbohydrate 52.6 g, Cholesterol 74.9 mg, Fat 24.6 g, Fiber 4.7 g, Protein 27.6 g, SaturatedFat 5.5 g, Sodium 642 mg, Sugar 4.2 g
VEGETARIAN LINGUINE
Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. -Jane Bone, Cape Coral, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.
Nutrition Facts : Calories 260 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 444mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
LINGUINI WITH ROASTED VEGETABLES AND AL FRESCO TOMATO & BASIL CHICKEN MEATBALLS
Roasted tomatoes, asparagus, onion and tasty browned chicken meatballs are tossed with linguini, fresh basil and grated Parmesan cheese in this quick, colorful and delicious one-dish meal.
Provided by al fresco
Categories Pasta by Shape
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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 3/4 cup of the pasta liquid. Drain pasta and reserve, keeping warm.
- 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. Add the cooked pasta, roasted vegetables, and toss together.
- 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.
- Serve immediately with crusty Italian bread.
Nutrition Facts : Calories 539.7 calories, Carbohydrate 52.6 g, Cholesterol 74.9 mg, Fat 24.6 g, Fiber 4.7 g, Protein 27.6 g, SaturatedFat 5.5 g, Sodium 642 mg, Sugar 4.2 g
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