YOUR SOLIN GENERATED RECIPE
Chicken Sausage Pasta with Roasted Vegetables
Oven-roasted vegetables and browned chicken sausage are tossed with tender chickpea pasta in a savory, herb-flecked sauce for a nourishing and vibrant dinner.
INGREDIENTS
0.75 oz chickpea penne pasta
6 oz chicken sausage links
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
1 tbsp grated parmesan cheese
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the red bell pepper, slice the zucchini into half-moons, and chop the red onion into bite-sized pieces.
Place the vegetables on the baking sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, garlic powder, and dried oregano.
Toss the vegetables to coat evenly and roast for 18-20 minutes until they are tender and slightly caramelized.
While vegetables roast, bring a pot of salted water to a boil and cook the chickpea penne according to the package instructions until al dente.
Slice the chicken sausage into rounds and brown them in a large skillet over medium-high heat for about 5-6 minutes until golden.
Drain the pasta, reserving a splash of pasta water, then add the pasta and roasted vegetables to the skillet with the sausage.
Toss everything together over low heat, adding a bit of pasta water if needed to create a light sauce, then serve immediately topped with grated parmesan cheese.