NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken sausage

1 oz Chickpea penne pasta

1 cup Zucchini

0.5 cup Red bell pepper

0.5 tsp Olive oil

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Toss the cubed zucchini and chopped red bell pepper with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until tender and slightly charred.

• 4

  While vegetables roast, cook the chickpea penne in a large pot of salted boiling water until al dente, then drain.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sauté the sliced chicken sausage until golden brown.

• 6

  Stir the garlic powder, roasted vegetables, and cooked pasta into the skillet with the sausage.

• 7

  Toss everything together for 1-2 minutes to meld the flavors, then garnish with grated parmesan and fresh parsley.