Who doesn’t love pasta – amIright? Today’s recipe is Protein Packed Veggie Pasts! The perfect way to use the leftover veggies in your fridge that you may not be sure what to do with. Join me in the kitchen now for delicious fun by clicking the video below!
HERE’S WHAT YOU NEED:
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8 oz box of chickpea pasta (I used Banza brand)
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1 package of Italian chicken sausage
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Veggies of choice
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Olive oil
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Seasonings of your choice
FOLLOW THESE STEPS:
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Cook chickpea pasta according to the directions on the packaging.
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In a large skillet, heat olive oil and add veggies and seasonings of your choice. Cook for several minutes (time will be determined by your preference of veggie crunchiness)
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Add chicken sausages and cook until warmed through
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Toss in chickpea pasta and mix well
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Crumbled goat cheese or shredded parmesan is a great addition to top off this meal!
Stay Fueled
