NUTRITION

SERVINGS

INGREDIENTS

6 oz Italian turkey sausage

1.5 oz chickpea pasta

0.5 cup zucchini

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp grated parmesan cheese

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Toss the vegetables on the baking sheet with the olive oil, sea salt, black pepper, and dried oregano.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.

• 5

  While the vegetables are roasting, bring a pot of salted water to a boil and cook the chickpea pasta according to the package instructions until al dente.

• 6

  In a large skillet over medium heat, remove the sausage from its casing and brown it, breaking it into small crumbles as it cooks.

• 7

  Add the minced garlic to the skillet during the last minute of browning the sausage to release its aroma.

• 8

  Drain the pasta and add it directly to the skillet with the sausage, then gently fold in the roasted vegetables.

• 9

  Serve the dish hot, topped with a sprinkle of grated parmesan cheese for a salty finish.