Linguini with Roasted Vegetables and al fresco Italian Style Chicken Meatballs Recipe -
Linguini with Roasted Vegetables and al fresco Italian Style Chicken Meatballs Recipe
  • READY IN 30 mins

Linguini with Roasted Vegetables and al fresco Italian Style Chicken Meatballs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins

    30 mins


  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. Drain pasta and reserve, keeping warm.
  4. 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.
  5. 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.
  6. Serve immediately with crusty Italian bread.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2011

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!

Most Helpful Critical Review
Sep 22, 2012

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.

Jul 12, 2011

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!

Apr 30, 2012

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.

Apr 20, 2012

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!

Nov 07, 2012

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!

Sep 09, 2012

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!

Apr 18, 2012

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!


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  • Calories
  • 610 kcal
  • 30%
  • Carbohydrates
  • 53.6 g
  • 17%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 35.1 g
  • 70%
  • Sodium
  • 882 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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