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
How to Make It
1. Step
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Step
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. Step
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. Step
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. Step
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.
