NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea pasta

6 oz raw shrimp

2 oz chicken sausage

1 tsp extra virgin olive oil

2 cloves garlic

0.5 cup cherry tomatoes

1 cup fresh baby spinach

1 tbsp lemon juice

1 tbsp fresh parsley

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain and set aside.

• 2

  While the pasta cooks, slice the chicken sausage into thin rounds and ensure the shrimp is peeled and deveined.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 2-3 minutes until lightly browned.

• 4

  Add the shrimp to the skillet and season with sea salt, black pepper, and red pepper flakes. Sauté for 2 minutes until the shrimp begins to turn pink.

• 5

  Stir in the minced garlic and halved cherry tomatoes, cooking for another 2 minutes until the tomatoes just begin to soften and the garlic is fragrant.

• 6

  Add the fresh baby spinach to the pan and toss gently until the leaves are wilted.

• 7

  Add the cooked pasta to the skillet, then drizzle with fresh lemon juice and toss everything together to combine.

• 8

  Garnish with freshly chopped parsley and serve immediately while hot.