NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken sausage

1 oz Chickpea pasta

1 cup Zucchini

0.5 cup Red bell pepper

0.5 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

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, then toss them on the baking sheet with the olive oil, sea salt, black pepper, and garlic powder.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and show light golden brown edges.

• 4

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

• 5

  Slice the chicken sausage into rounds and brown them in a large non-stick skillet over medium-high heat for about 5 minutes until caramelized.

• 6

  Drain the pasta, reserving a splash of pasta water, and add the pasta and roasted vegetables into the skillet with the sausage.

• 7

  Toss everything together over low heat, adding a tablespoon of pasta water if needed to loosen the mixture.

• 8

  Serve immediately topped with grated parmesan cheese and freshly chopped parsley.