NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken sausage

0.75 oz Chickpea rotini pasta

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Parmesan cheese

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place the chopped zucchini, red bell pepper, and red onion on the sheet, drizzling with olive oil and sprinkling with sea salt and black pepper.

• 3

  Roast the vegetables for 18 minutes until they are tender and show slightly charred edges.

• 4

  While vegetables roast, cook the chickpea rotini in a large pot of boiling water for 7-9 minutes, then drain and set aside.

• 5

  Heat a large non-stick skillet over medium-high heat and add the sliced chicken sausage, searing until golden brown on both sides.

• 6

  Stir the minced garlic into the skillet with the sausage and cook for 60 seconds until the aroma is released.

• 7

  Add the cooked pasta and roasted vegetables into the skillet, tossing gently to combine all the flavors.

• 8

  Serve immediately topped with a sprinkle of parmesan cheese and fresh chopped parsley.