YOUR SOLIN GENERATED RECIPE
Sausage Pasta with Roasted Vegetables
Sautéed turkey sausage and roasted bell peppers tossed with protein-rich chickpea pasta and finished with a dusting of salty parmesan cheese.
INGREDIENTS
6 oz Ground turkey sausage
0.75 oz Chickpea penne pasta
1 cup Red bell pepper
1 cup Zucchini
0 tsp Extra virgin olive oil
1 tbsp Parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Chop the red bell pepper and slice the zucchini into half-moons, then place them on the prepared baking sheet.
Drizzle the vegetables with olive oil and season with sea salt, black pepper, and dried oregano.
Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred around the edges.
While the vegetables roast, boil the chickpea penne in salted water according to the package instructions until al dente, then drain.
In a large non-stick skillet over medium heat, cook the ground turkey sausage until browned and fully cooked through, breaking it into crumbles.
Add the minced garlic to the skillet with the sausage and sauté for 1 minute until fragrant.
Add the cooked pasta and roasted vegetables to the skillet, tossing everything together to combine.
Serve immediately in a bowl topped with the grated parmesan cheese.