NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken sausage

1 oz chickpea pasta

0.5 cup red bell pepper

0.5 cup zucchini

0.5 cup cherry tomatoes

0.5 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the chopped red bell pepper, sliced zucchini, and halved cherry tomatoes with olive oil, sea salt, black pepper, and dried oregano directly on the baking sheet.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, cook the chickpea pasta in boiling salted water according to the package instructions until al dente, then drain and reserve 2 tablespoons of pasta water.

• 5

  Heat a large non-stick skillet over medium-high heat and sear the sliced chicken sausage for 5-6 minutes until golden brown on both sides.

• 6

  Add the minced garlic to the skillet and sauté for 30-60 seconds until fragrant, being careful not to burn it.

• 7

  Add the cooked pasta, roasted vegetables, and reserved pasta water to the skillet, tossing everything together to create a light glaze.

• 8

  Garnish the dish with freshly chopped parsley and serve immediately while hot.