NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea pasta

5 oz chicken sausage

1 cup zucchini

0.5 cup red bell pepper

1 cup baby spinach

0.5 cup tomato puree

0.5 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the sliced chicken sausage to the skillet and sear until golden brown on both sides.

• 4

  Toss in the chopped zucchini and diced red bell pepper, sautéing for 4-5 minutes until the vegetables are tender-crisp.

• 5

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for 1 minute until fragrant.

• 6

  Pour in the tomato puree and bring to a light simmer for 2 minutes to meld the flavors.

• 7

  Drain the pasta and add it to the skillet along with the fresh baby spinach.

• 8

  Toss everything together until the spinach is wilted and the pasta is well-coated in the sauce.

• 9

  Garnish with fresh basil before serving immediately.