NUTRITION

SERVINGS

INGREDIENTS

5 oz Nitrate-free chicken sausage

1.5 oz Chickpea penne pasta

1 cup Zucchini

0.5 cup Red bell pepper

0 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

1 tbsp Grated parmesan cheese

1 tbsp Fresh basil

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and chop the red bell pepper into bite-sized pieces.

• 3

  On the baking sheet, toss the zucchini and peppers with the olive oil, sea salt, black pepper, and dried oregano.

• 4

  Roast the vegetables for 18 minutes until they are tender and slightly charred around the edges.

• 5

  While the vegetables roast, cook the chickpea pasta in a pot of boiling water according to the package instructions, then drain.

• 6

  Slice the chicken sausage into rounds and brown them in a large non-stick skillet over medium-high heat for 5 to 6 minutes.

• 7

  Add the roasted vegetables and cooked pasta into the skillet with the sausage, then sprinkle with garlic powder.

• 8

  Toss everything together until well combined and serve hot, garnished with grated parmesan and fresh basil.