1 Package Pure Farmland Plant-Based Homestyle Meatballs, sliced
1 cup asparagus, chopped with stems left out
1/2 pint cherry tomatoes, halved
1 lb. whole wheat linguini or spaghetti
1/4 cup Italian seasoned breadcrumbs
3 garlic cloves, minced
1/3 cup extra virgin olive oil, plus more for drizzling
Heat oven to 375°F. Place Plant-Based Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes until internal temperature reaches at least 175°F. Remove from oven and set aside.
Bring oven to 425°F. Put your chopped asparagus and tomatoes onto a cookie sheet and drizzle with olive oil and a generous sprinkle of salt, pepper, and garlic powder. Put in oven and roast for 15 minutes, or until tomatoes are soft and asparagus is browning on the edges.
Meanwhile, put water on to boil for pasta and then cook as directed to al dente. Cook pasta in heavily salted water, as this adds to the flavor of the dish.
In a small pan put your breadcrumbs and garlic cloves. Cook over medium heat until fragrant, about 2-3 minutes. Watch closely so that the garlic does not burn.
Once fragrant, add in 1/3 cup olive oil and reduce heat to low. Let flavors meld while everything else cooks, stirring occasionally.
Once pasta and vegetables are ready, toss everything together, including the olive oil sauce and meatballs. Taste and then add salt and pepper to taste. You will probably need a generous helping of salt and pepper. Serve immediately with freshly grated parmesan. Enjoy!
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