Pesto pasta, meatballs and perfectly roasted glazed carrots—dinner is served! Featuring 3-ingredient roasted glazed carrots, tender baked chicken meatballs, and a delicious pesto pasta, weeknight meals just easier and tastier!
Heat oven to 400F with racks set in middle and lowest positions. Coat one baking sheet with nonstick spray and line another with parchment paper. Bring a large pot of water to a boil.
Whisk honey, oil, pepper and salt together in a large bowl. Add carrots and toss to coat evenly; arrange in a single layer, cut-side down, on nonstick-coated baking sheet. Transfer baking sheet to lowest rack in oven and roast until carrots are fork-tender and starting to brown; 30–35 minutes, flipping halfway through.
Meanwhile, form meatballs, according to recipe instructions, into 1-inch balls and arrange 1-inch apart on parchment-lined baking sheet. Transfer baking sheet to middle rack in oven and bake meatballs until browned and an instant-read thermometer inserted in the centers register 165°F, 10–12 minutes.
Add a hefty pinch of salt to boiling water, stir in pasta and cook to al dente according to package directions; reserve 1 cup cooking water then drain and transfer pasta back to pot.
Stir ¾ cup pesto into cooked and drained pasta, adding pasta water by ¼ cup as needed until desired consistency is reached.
Serve roasted glazed carrots, chicken meatballs and pasta together and enjoy.
- Calories: 565
- Sugar: 12
- Sodium: 876mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 63
- Fiber: 6g
- Protein: 30g
- Cholesterol: 86mg
Keywords: Pesto pasta and meatballs, pesto meatballs, roasted glazed carrots