NUTRITION

SERVINGS

INGREDIENTS

1.25 oz chickpea pasta

6 oz chicken sausage

1 cup zucchini

0.5 cup red bell pepper

0.25 tbsp olive oil

2 cloves garlic

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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 half of the olive oil, sea salt, and black pepper.

• 4

  Roast the vegetables for 15 to 20 minutes until they are tender and show slight charred edges.

• 5

  While the vegetables roast, cook the chickpea pasta in a large pot of boiling salted water according to the package directions, then drain and set aside.

• 6

  Slice the chicken sausage into rounds and sauté them in a large skillet with the remaining olive oil over medium heat until browned on both sides.

• 7

  Add the minced garlic and dried oregano to the skillet with the sausage, cooking for 1 minute until the aroma is released.

• 8

  Add the cooked pasta and roasted vegetables into the skillet, tossing everything together to combine and warm through.

• 9

  Transfer the pasta to a bowl and finish with a sprinkle of grated parmesan cheese before serving.