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
TOMATO BASIL LINGUINE
Hot pasta is tossed with a fresh-tasting sauce that includes tomatoes, basil and Brie cheese in this deliciously different dish. It's very pretty, too. Even when it cools off, this pasta tastes great. -Diann Mallehan, Grand Rapids, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for at least 1-1/2 hours. , Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 509 calories, Fat 25g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
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 WITH BEEF AND ONIONS
Use up leftover beef brisket in this tasty linguine with beef ragu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.
- Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.
Nutrition Facts : Calories 415 g, Fat 14 g, Fiber 3 g, Protein 21 g
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