Ingredients
for 6 servings
Pesto
- 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.
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Garnish with shaved Parmesan and basil sprigs.
- Enjoy!
Ingredients
for 6 servings
Pesto
- 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.
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Garnish with shaved Parmesan and basil sprigs.
- Enjoy!
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