ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsSkip to Content
Alix’s Green Veggie And Chicken Sausage Pasta


for 6 servings


  • 2 cups fresh basil leaf (80 g)
  • 2 tablespoons walnuts
  • 2 tablespoons parmesan cheese, grated
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons water
  • ¼ cup extra virgin olive oil (60 mL)

Green Veggie and Sausage Pasta

  • 2 cups small broccoli floret (300 g)
  • 2 cups zucchini (300 g), diced into ½” cubes
  • 1 package Simple Truth® Italian Chicken Sausage Links, cut into ¼”(6mm)-thick half moons
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 cups kale (80 g), stemmed and chopped
  • 1 lb dried penne pasta (425 g), cooked according to package instructions and drained, ½ cup (120 ml) pasta cooking water reserved
  • 1 tablespoon lemon zest
  • shaved parmesan cheese, for garnish
  • fresh basil, for garnish

Nutrition Info

  • Calories 492
  • Fat 18g
  • Carbs 68g
  • Fiber 7g
  • Sugar 5g
  • Protein 16g

Estimated values based on one serving size.

This recipe isn’t available to shop.

Unfortunately, not all our recipes can be shopped through Tasty.


  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Make the pesto: Add the basil, walnuts, Parmesan, garlic, lemon juice, salt, pepper, and water to a food processor and process until mostly smooth, 1–2 minutes. With the processor running, slowly drizzle in the olive oil and continue blending until emulsified.
  3. Make the green veggie and sausage pasta: Add the broccoli, zucchini, and Simple Truth® Italian Chicken Sausage to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper, then toss until evenly coated.
  4. Roast for 20 minutes, or until the vegetables are softened and everything is starting to brown. Stir in the kale, then return to the oven for another 7 minutes, until the kale is wilted, and the sausage and vegetables have cooked through and browned.
  5. Add the cooked pasta to a very large bowl with the roasted vegetables and sausage, pesto, and ¼ to ½ cup of the reserved pasta water, and toss until well coated.
  6. Garnish with shaved Parmesan and basil sprigs.
  7. Enjoy!
Alix’s Green Veggie And Chicken Sausage Pasta