Chicken Sausage Pasta

• servings: 6 servings
• active time: 8 minutes
• total time: 20 minutes

Ingredients

12 oz chicken sausages, sliced into rounds

2 zucchini, sliced into half moons

2 cups cherry tomatoes

1 tablespoons olive oil

½ teaspoon each kosher salt and black pepper

1 teaspoon each garlic powder and Italian seasoning

12oz pasta

2 tablespoons butter

1 lemon, zest and juice

1 cup parmesan cheese, freshly grated (about 3oz)

1-2 cups marinara sauce

fresh basil

Directions

Preheat oven to 450 degrees. Grease or line large baking sheet with a silicone baking mat.

Arrange the zucchini, tomatoes and chicken sausage on the baking sheet and spray with olive oil and ½ teaspoon each kosher salt and black pepper and 1 teaspoon each garlic powder and Italian seasoning.

Roast for 12 minutes, with the final two minutes on broil. The tomatoes should be blistered and bursting and the chicken sausage and zucchini should have some golden brown caramelization.

While the chicken sausage and veggies are roasting, boil pasta according to the package directions in a large pot of salted water.

Drain pasta and return it to the pot. Immediately toss with 2 tablespoons butter, zest and juice of one whole lemon and 1 cup freshly grated parmesan cheese. Toss quickly so the parmesan doesn’t clump.

Add the roasted chicken sausage and veggies into the pasta, tossing gently to combine.

Serve hot with extra parmesan cheese, fresh basil, a crack of black pepper and a drizzle of balsamic glaze, if desired!

Nutrition

• Serving Size: 2 cups (1/6 recipe)
• Calories: 476
• Total Fat: 22 g
• Saturated Fat: 8.5 g
• Trans Fat: 0 g
• Cholesterol: 94.8 mg
• Sodium: 822.2 mg
• Total Carbohydrate: 39.1 g
• Dietary Fiber: 2.2 g
• Total Sugars: 2.7 g
• Protein: 27.9 g