NUTRITION

SERVINGS

INGREDIENTS

4 oz Italian chicken sausage

1.5 oz Chickpea penne pasta

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Place the vegetables on the baking sheet and toss with half of the olive oil, sea salt, black pepper, and dried oregano.

• 4

  Roast the vegetables in the oven for 18 to 20 minutes until they are tender and show slight caramelization on the edges.

• 5

  While the vegetables roast, bring a medium pot of salted water to a boil and cook the chickpea pasta according to the package directions until al dente.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water, and set aside.

• 7

  Heat the remaining olive oil in a large skillet over medium-high heat and add the sliced chicken sausage and minced garlic.

• 8

  Sauté the sausage for 4 to 5 minutes until it is browned and heated through.

• 9

  Add the roasted vegetables, cooked pasta, and reserved pasta water to the skillet, tossing gently to combine all ingredients.

• 10

  Serve the dish warm, garnished with the grated parmesan cheese for a savory finish.