NUTRITION

SERVINGS

INGREDIENTS

1 oz Chickpea penne pasta

4 oz Cooked chicken sausage

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Chop the red bell pepper and zucchini into bite-sized pieces and place them on the baking sheet.

• 3

  Drizzle the vegetables with olive oil and season with sea salt and black pepper, tossing well to coat.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

• 5

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

• 6

  Slice the chicken sausage into rounds and sauté them in a large skillet over medium heat with the minced garlic for 3-5 minutes until browned.

• 7

  Add the roasted vegetables and cooked pasta to the skillet, tossing everything together to combine and heat through.

• 8

  Garnish the dish with grated parmesan cheese and freshly chopped parsley before serving.