Recipe by al fresco all natural
"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."
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1 (18 ounce) package
al fresco® Frozen Italian Style Chicken Meatballs, thawed
Cooking spray (extra-virgin olive oil with garlic)
fresh red cherry tomatoes
asparagus, cooked and drained
white onion, medium slice (1/8 inch)
fresh garlic cloves
linguini pasta, dry
extra virgin olive oil
1 1/2 teaspoons
fresh chopped basil leaves
low-sodium Parmesan cheese, grated
This is the second time I have made this and it was a huge hit with my family!! Absolutely awesome/different meal. I also add fresh mushrooms to the recipe!
The meatballs are definitely the star of this dish according to my family. We thought the onions should be diced instead of in rings and that overall, the vegetables should be roasted a bit longer. A little more parmesan and double the meatballs the next time we make this dish.
I really enjoyed this recipe. It was simple and delicious. I substituted green beans for the asparagus because I didn't have asparagus on hand. It was a good substitution. I will definitely be making this again!
Unfortunately, we were not a fan of the meatballs in this. It was another one where I took out the meatballs to save the meal. The linguini with roasted veggies was great, but we did not enjoy the meatballs with it. Sorry.
KNOCK YOUR SOCKS OFF GOOD! We really enjoyed this recipe and look forward to having it often. My only substitution was using minced garlic for fresh as I didn't realize I was out of fresh garlic. Hubby kept telling me throughout dinner how much he was enjoying it. A definite keeper. The meatballs are fabulous!
This is fantastic! I made my own meatballs with some Jenny-O Italian flavored turkey sausage which I hated, but not the recipes fault...Everything else was great. Roasting the vegetables really just put this over the top...thanks!
I changed this in the effort to lighten it up. I left out the onion b/c of a food allergy, and substituted baby portobello mushrooms. I used 2 Tbsp olive oil to coat the vegetables AND to cook the chicken meatballs, and b/c I try to avoid salt as a "seasoning" I used 1/2 tsp italian seasoning instead. I dropped the linguini to 6 oz which was PLENTY, and dropped the parmesan cheese to 3 Tbsp. I left out the reserved pasta water as I didn't see the point in making a watery sauce. Received great reviews about how flavourful the meatballs were!
This recipe is a keeper! The only major difference was I used steamed broccoli in place of roasted asparagus since I didn't have any on hand but still wanted to make this recipe for dinner. I added the steamed broccoli into the pan with the other roasted veggies. I used plain chicken meatballs since my grocer didn't carry the tomato and basil variety. I used a basil infused olive oil in this recipe. We really enjoyed it!
* Percent Daily Values are based on a 2,000 calorie diet.
Linguini with Roasted Vegetables and al fresco Italian Style Chicken Meatballs
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 253
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