NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken sausage links

1.25 oz Brown rice penne pasta

1 cup Zucchini

1 cup Red bell pepper

0 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Grated parmesan cheese

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Chop the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet.

• 3

  Drizzle the vegetables with olive oil and season with half of the sea salt, black pepper, and garlic powder; toss well to coat.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and show light char marks.

• 5

  While the vegetables roast, bring a pot of water to a boil, add the remaining sea salt, and cook the brown rice pasta according to the package instructions until al dente.

• 6

  Slice the chicken sausage into rounds and brown them in a non-stick skillet over medium-high heat for 5-7 minutes until golden.

• 7

  Drain the pasta and add it directly into the skillet with the sausage, then stir in the roasted vegetables.

• 8

  Toss everything together to combine the flavors and serve warm, topped with grated parmesan cheese and freshly chopped parsley.