Tuesday, January 29, 2019

Chicken Sausage Pesto Pasta with Roasted Italian Veggies


My veggie love continues this week with this amazing pasta dish (half of the veggies are hidden in the pesto!). The crispy chicken sausage adds a good dose of lean protein and amazing flavor, but if you want to keep this dish vegetarian, simply omit it or swap in some white beans or chickpeas. 



1. Preheat oven to 425.
2. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 12 minutes. Drain, reserving 1/2 cup pasta water.

3. Place cherry tomatoes and zucchini on a baking sheet and drizzle with olive oil. Season with Parmesan, Italian seasoning and salt and toss to coat. Roast for 20 minutes.



4. Place pesto ingredients in a food processor and process until smooth.


5. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add chicken sausage and cook until caramelized, about 5 minutes, stirring often.


5. Add pesto, reserved pasta water and chicken sausage to the cooked pasta and stir gently to combine.


6. Scoop pasta into serving bowls and top with roasted veggies. Garnish with a squeeze of fresh lemon juice and a sprinkle of Parmesan.



Chicken Sausage Pesto Pasta with Roasted Italian Veggies
Serves 6

All you need:
1 pound rigatoni

Roasted Veggies
1 pint cherry tomatoes
4 zucchinis, diced
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
2 teaspoons Italian seasoning
1/2 teaspoon salt

Pesto
3 large handfuls baby spinach
Zest and juice of 1 lemon
1/2 cup toasted pine nuts
1/3 cup grated Parmesan cheese
1 teaspoon garlic powder
Pinch crushed red pepper flakes
1/2 cup olive oil

1 teaspoon olive oil
1 (12 oz.) package sweet Italian chicken sausage (I like Al Fresco brand), sliced

Fresh lemon juice and Parmesan cheese, for garnish

All you do:
1. Preheat oven to 425.
2. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 12 minutes. Drain, reserving 1/2 cup pasta water.
3. Place cherry tomatoes and zucchini on a baking sheet and drizzle with olive oil. Season with Parmesan, Italian seasoning and salt and toss to coat. Roast for 20 minutes.
4. Place pesto ingredients in a food processor and process until smooth.
5. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add chicken sausage and cook until caramelized, about 5 minutes, stirring often.
5. Add pesto, reserved pasta water and chicken sausage to the cooked pasta and stir gently to combine.
6. Scoop pasta into serving bowls and top with roasted veggies. Garnish with a squeeze of fresh lemon juice and a sprinkle of Parmesan.


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