NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

5 oz Chicken sausage

1 cup Broccoli florets

0.5 cup Red bell pepper

0 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Fresh parsley

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the broccoli florets and chopped red bell pepper on the baking sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder.

• 3

  Toss the vegetables to coat evenly and roast for 15-18 minutes until they are tender and slightly charred at the edges.

• 4

  While the vegetables roast, bring a large pot of salted water to a boil and cook the chickpea pasta according to the package instructions until al dente.

• 5

  Slice the chicken sausage into rounds and place them in a large skillet over medium-high heat, browning for 3-4 minutes per side until golden.

• 6

  Drain the pasta, making sure to reserve about 2 tablespoons of the starchy pasta water.

• 7

  Add the cooked pasta and roasted vegetables into the skillet with the chicken sausage.

• 8

  Drizzle with lemon juice, add the fresh parsley, and toss everything together, adding the reserved pasta water if needed to help the flavors meld.

• 9

  Serve immediately while hot.