YOUR SOLIN GENERATED RECIPE
Chicken Sausage Pasta with Roasted Vegetables
Whole wheat pasta tossed with savory roasted vegetables and sliced chicken sausage in a creamy, protein-packed cottage cheese sauce that feels wonderfully indulgent.
INGREDIENTS
2 oz whole wheat penne pasta
2 oz pre-cooked chicken sausage
1 cup broccoli florets
1 cup bell peppers
0.5 cup zucchini
0.25 cup cannellini beans
0.25 cup low-fat cottage cheese
0.5 tbsp extra virgin olive oil
2 tbsp grated parmesan cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the bell peppers and zucchini into bite-sized pieces.
Toss the broccoli, bell peppers, and zucchini on the baking sheet with olive oil, sea salt, black pepper, and dried oregano.
Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.
While the vegetables roast, boil the whole wheat penne in salted water according to package directions, reserving 1/4 cup of the pasta water before draining.
Slice the chicken sausage into rounds and sear them in a non-stick pan over medium-high heat until golden brown on both sides.
In a small blender or food processor, combine the cottage cheese, minced garlic, and the reserved pasta water, blending until completely smooth.
Return the cooked pasta to the pot over low heat; add the roasted vegetables, seared sausage, rinsed cannellini beans, and the blended cottage cheese sauce.
Toss everything together for 1 minute until the sauce is warm and coats the pasta evenly.
Garnish with grated parmesan cheese and freshly chopped parsley before serving.