NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea pasta

4 oz chicken sausage

0.5 cup red bell pepper

0.5 cup zucchini

0.5 tsp olive oil

1 clove garlic

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Chop the red bell pepper and zucchini into bite-sized pieces, then toss them with a tiny drop of olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables on the baking sheet and roast for 15-18 minutes until they are tender and slightly caramelized.

• 4

  While the vegetables roast, bring a pot of salted water to a boil and cook the chickpea pasta according to the package instructions, then drain.

• 5

  Slice the chicken sausage into rounds and sauté them in a large non-stick pan over medium heat until they are browned and crispy on both sides.

• 6

  Add the minced garlic to the pan with the sausage and cook for 60 seconds until fragrant, being careful not to burn it.

• 7

  Add the cooked pasta and roasted vegetables into the pan with the sausage, tossing everything together with the remaining olive oil and lemon juice.

• 8

  Garnish with grated parmesan cheese and fresh chopped parsley before serving warm.