Linguini with Roasted Vegetables and Chicken Meatballs

Summary: I’ve posted this recipe exactly as I found it, but take my advice and scale way back on the pepper.


  • cooking spray
  • 1 pint cherry tomatoes, halved
  • 1/2 lb asparagus, ends removed, stalks cut into thirds
  • 1/2 lg white onion, sliced
  • 3 cloves garlic, coarsely chopped
  • 1/4 cup olive oil (divided)
  • 1 1/2 tsp black pepper (divided)
  • 8 oz uncooked linguini
  • 12 oz package pre-prepared chicken meatballs
  • 1/2 tsp salt
  • 1/2 cup fresh basil chiffonade
  • 1/4 cup grated parmesan cheese


  1. Preheat oven to 425°.
  2. Toss tomatoes, asparagus, onion, and garlic with 2 tbsp olive oil, and 1 tsp black pepper. Spread on a sheet pan and roast for 12 minutes, stirring halfway through.
  3. While vegetables roast cook the linguini according to package directions. When draining pasta, reserve 3/4 cup of cooking water.
  4. Heat a large sauté pan over med-high heat. Coat with cooking spray and brown meatballs for 4-5 minutes. Add cooked pasta and roasted vegetables. Toss together.
  5. Lower heat to medium, add remaining olive oil and pepper, salt, basil, parmesan, and 1/2 a cup pasta water. Toss well and cook until flavors have melded, adding remaining pasta water as needed.
  6. Serve immediately.


For the meatballs, we used Al Fresco Tomato and Basil Chicken Meatballs.

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