NUTRITION

SERVINGS

INGREDIENTS

1.25 oz chickpea pasta

2 links chicken sausage

0.5 cup red bell pepper

0.5 cup zucchini

0.25 tbsp extra virgin olive oil

1 clove garlic

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Slice the chicken sausage into rounds and sear them in a large skillet over medium-high heat until they are browned and caramelized on both sides.

• 6

  Reduce the skillet heat to medium, add the remaining olive oil and minced garlic, and sauté for 30 seconds until the garlic is fragrant.

• 7

  Add the cooked pasta, roasted vegetables, and red pepper flakes to the skillet, tossing thoroughly to coat everything in the garlic-infused oil.

• 8

  Transfer to a bowl and garnish with the grated parmesan cheese before serving.