NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3 oz chicken sausage

1 cup red bell pepper

1 cup zucchini

0.5 tsp olive oil

1 clove garlic

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Toss chopped red bell pepper and sliced zucchini with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly charred.

• 4

  Boil the chickpea pasta in a large pot of salted water according to the package directions, then drain.

• 5

  In a large skillet over medium heat, brown the sliced chicken sausage for 5-7 minutes until golden.

• 6

  Add the minced garlic and dried oregano to the skillet, sautéing for 1 minute until fragrant.

• 7

  Fold the roasted vegetables and cooked pasta into the skillet, tossing gently to combine all ingredients.

• 8

  Serve the pasta immediately, topped with a sprinkle of grated parmesan cheese.