Wednesday, April 18, 2012

Linguini with Roasted Vegetables and Tomato Basil Chicken Meatballs

Good morning bloggers. I know it's been a while since I've posted anything. I have to say that I've missed everyone. These past few weeks have been crazy. My family had an emergency. My brother ended up in the hospital, but he is now back on the road to recovery. As for me, I'm in the midst of trying to land an awesome apartment with my husband. I mean, REALLY awesome apartment. There are spiral stairs, a fireplace, and a huge patio. We may or may not get that apartment, but whatever we do, we are definitely getting an apartment there. Now, on the topic of food, we will be making linguini with chicken meatballs. I know, I know... Who uses chicken to make meatballs? Simple answer: we do. So, grab those aprons and let's meet back in the kitchen. See you there!

Linguini with Roasted Vegetables and Tomato Basil Chicken Meatballs

You will need:

  • 1 package Tomato & Basil Chicken Meatballs
  • Extra virgin olive oil with garlic
  • 1 pint fresh red cherry tomatoes
  • 1/2 pound asparagus, cooked and drained
  • 1 white onion, sliced 1/8 inch thick
  • 3 fresh garlic cloves
  • 8 ounces linguini pasta, dry
  • 1/4 cup extra virgin olive oil
  • 1.5 teaspoons black pepper
  • 1/2 cup fresh chopped basil leaves
  • 1/4 cup Parmesan cheese, grated
  • 1/4 teaspoon salt


  1. Preheat the oven to 425 degrees.
  2. Toss the cherry tomatoes, asparagus, onion and garlic with 2 tablespoons of the olive oil, and 1 teaspoon of the black pepper.
  3. Spread the mixture on the sheet pan, and roast for 10 to 12 minutes.
  4. Stir half way and continue to roast until nicely browned.
  5. Meanwhile, cook the linguini according to package instructions.
  6. Reserve 3/4 cup of the pasta liquid.
  7. Drain the pasta and keep warm.
  8. Prepare a large saute pan with cooking spray.
  9. Brown the tomato basil chicken meatballs over medium high heat for 4 to 5 minutes.
  10. Add the cooked pasta in with the roasted vegetables and toss together.
  11. Lower the heat to medium, add remaining olive oil, basil, Parmesan cheese, salt, 1/2 teaspoon of black pepper, 1/2 cup of the pasta water, then toss well.
  12. Serve immediately with crusty Italian bread.

Thank you for joining me today. I am making a heavy effort to try and get my behind back into gear. As long as I am still located where I am, I will do my best to be back here most days. Once I move, I will be on here as soon as possible. Have a great day and I'll catch you on the flip side. Happy blogging to all! <3