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
LINGUINE MONTECATINI
Pasta is one of my favorite staples, and this recipe has a great fresh taste. Pair this dish with your favorite grilled chicken recipe for a simple low-fat meal. The drying of the tomatoes helps to intensify the flavor by removing some of the water. Kick up the heat a little and add some crushed red-pepper flakes. From Prevention's Eat Up, Slim Down
Provided by TheGrumpyChef
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 degrees.
- Place tomatoes cut side up, on a rack in a large baking dish and bake 20 minutes, or until slightly dry. Coarsely chop the tomatoes.
- Warm oil in a large nonstick skillet over medium heat. Add garlic, spinach, and tomatoes and cook until spinach is wilted.
- Cook linguine according to package directions. Drain, add to the skillet and toss well.
Nutrition Facts : Calories 269.1, Fat 3.5, SaturatedFat 0.5, Sodium 33.1, Carbohydrate 50.4, Fiber 4.1, Sugar 5, Protein 9.7
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
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