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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 Al Fresco Tomato Basil 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.
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