NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

5 oz Chicken sausage

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 tbsp Olive oil

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

• 1

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

• 2

  Chop the zucchini and red bell pepper into bite-sized pieces and toss them on the sheet with half the olive oil, salt, and pepper.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred.

• 4

  While vegetables roast, cook the chickpea pasta in a large pot of salted boiling water according to the package directions, then drain.

• 5

  Slice the chicken sausage into rounds and sauté in a large skillet over medium heat with the remaining olive oil until golden brown.

• 6

  Add the minced garlic and dried oregano to the skillet, stirring for one minute until the aroma is released.

• 7

  Fold the cooked pasta and roasted vegetables into the skillet, tossing everything together to coat in the herb oil.

• 8

  Serve immediately topped with freshly torn basil leaves.