How can I make this gluten-free?

Use a 100% gluten-free pasta type like brown rice or chickpea pasta.

Is this good for meal prep?

Yes! Store leftover pasta in an airtight container in the fridge for up to 5 days. Add an ice cube or splash of water when reheating to retain moisture.

I don't like chicken sausage, what could I use instead?

The protein game here is very loose. You could use pork sausage, sweet Italian sausage, turkey sausage, cubed chicken breast, shrimp or chickpeas instead of chicken sausage. Keep in mind though that if you alter the protein source you may need to cook it differently. Cubed chicken breast, chickpeas and shrimp you can cook on the sheet pan with the veggies but ground sausage you'll need to brown in a large skillet and then fold it into the pasta.

How can I make this dairy-free?

Use a dairy-free butter alternative like Earth Balance and omit the Parmesan cheese. You may want to add an extra glug of olive oil or pat of butter alternative to make up for the missing richness from Parmesan.

Embarrassingly Easy Chicken Sausage Pasta (20 minutes!)

Name: Embarrassingly Easy Chicken Sausage Pasta
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: American
Ingredients: 6 chicken sausages, sliced into rounds; 2 zucchini, sliced into half moons; 2 cups cherry tomatoes; 2 tablespoons olive oil; ½ teaspoon each kosher salt and black pepper; 1 teaspoon each garlic powder and Italian seasoning; 12oz short pasta; 2 tablespoons butter; 1 lemon, zest and juice; 1 cup parmesan cheese, freshly grated (about 3oz); for serving: fresh basil, black pepper, lemon wedges, more parmesan cheese, balsamic glaze

Description

Blistered tomatoes, caramelized zucchini, chicken sausage and lemon-Parmesan pasta – this embarassingly easy weeknight dinner is easy, flavorful, and ready in 20 minutes.

Ingredients

Units Scale

6 chicken sausages, sliced into rounds
2 zucchini, sliced into half moons
2 cups cherry tomatoes
2 tablespoons olive oil
1/2 teaspoon each kosher salt and black pepper
1 teaspoon each garlic powder and Italian seasoning
12oz short pasta
2 tablespoons butter
1 lemon, zest and juice
1 cup parmesan cheese, freshly grated (about 3oz)
for serving: fresh basil, black pepper, lemon wedges, more parmesan cheese, balsamic glaze

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Instructions

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 toss with 2 tablespoons 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!

Notes

Leftovers keep well in the fridge for up to 4-5 days.

If you have leftover romaine and Caesar dressing from our first recipe in the series, use it to make a side salad! I also love this garlic bread.

See above blog post for additional thoughts, step-by-step photos, ingredient information and answers to frequently asked questions!

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Nutrition

Serving Size: 2 cups (1/6 recipe)
Calories: 476
Sugar: 2.7 g
Sodium: 822.2 mg
Fat: 22 g
Carbohydrates: 39.1 g
Fiber: 2.2 g
Protein: 27.9 g
Cholesterol: 94.8 mg