Name: Lentil pasta with chicken sausage
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1/2 cup red lentil rotini; 7 oz chicken sausage links, sliced into 1/2-inch coins; 3/4 medium zucchini, halved lengthwise and sliced 1/2 inch thick; 2 cloves garlic, minced; 1 1/2 tsp olive oil; 1/2 tsp red pepper flakes; 1 tsp salt; 2 tsp italian seasoning; 2 tsp lemon juice; 4 1/4 cups water

Instructions

Prep 15 min · Cook 5 min

Bring the water and one-third of the salt to a boil in a large pot. Add the lentil pasta and cook until al dente, about 7 to 9 minutes. Reserve 1/4 cup of the starchy pasta water, then drain the pasta.
While the pasta cooks, heat two-thirds of the olive oil in a 12-inch skillet over medium-high heat. Add the sausage coins in a single layer and cook until browned on both sides and cooked through. Done when browned and no longer pink, 165°F.
Push the sausage to the edges of the skillet. Add the remaining olive oil and the zucchini to the center in a single layer. Cook without stirring for 3 minutes to brown, then stir and cook until tender, about 2 more minutes. Stir in the garlic, red pepper flakes, italian seasoning, and the remaining salt for the final minute.
Reduce heat to low. Add the drained pasta and half the reserved pasta water to the skillet. Toss vigorously for 1 minute, adding the remaining water if needed until a glossy sauce coats the pasta. Remove from heat and stir in the lemon juice.

Nutrition

Ingredients

Instructions

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