YOUR SOLIN GENERATED RECIPE
Chicken Sausage Pasta with Roasted Vegetables
Savory chicken sausage and vibrant roasted vegetables tossed with protein-packed chickpea pasta for a satisfying lunch that stays fresh and flavorful all week.
INGREDIENTS
2.5 oz Chickpea penne pasta
5 oz Pre-cooked chicken sausage
1 cup Zucchini
0.5 cup Red bell pepper
0.25 cup Red onion
0.5 tbsp Extra virgin olive oil
0.5 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Grated parmesan cheese
1 tsp Fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the zucchini into half-moons, dice the red bell pepper into one-inch pieces, and thinly slice the red onion.
Cut the pre-cooked chicken sausage into half-inch thick rounds.
Place the vegetables and sausage on the prepared baking sheet, then drizzle with olive oil and sprinkle with oregano, garlic powder, sea salt, and black pepper.
Toss everything together until evenly coated and spread into a single layer.
Roast for 18-20 minutes, tossing halfway through, until the vegetables are tender and the sausage is slightly browned.
While the vegetables roast, cook the chickpea pasta in a pot of boiling salted water according to the package instructions, then drain.
In a large mixing bowl, combine the cooked pasta with the roasted sausage and vegetable mixture.
Garnish with grated parmesan cheese and freshly chopped parsley before serving or portioning into meal prep containers.