Servings: 4-6

prep time: 15 minutes

cook time: 40 minutes

meal prep?

yes

You’ll need:

• 1 bell pepper, diced medium-large

• 1 red onion, diced medium-large

• 1 summer squash or zucchini, diced medium-large

• 1 pint cherry or grape tomatoes

• 1 bundle asparagus, trimmed & cut into bite sized pieces

• 1 lb organic chicken sausage (andouille or cajun works great)

• 12 oz organic pasta or chickpea pasta

• 8 tbsp olive oil, separated

• Salt & pepper to taste

• 2 tsp oregano

• 1 tsp garlic powder

• ½ tsp red chili flakes

• 1-2 handfuls of baby arugula

• Juice of 1 lemon sauté

• Freshly grated parmesan cheese, optional to serve

Prepare the veggies & sausage:

1. preheat the oven to 400* & line a large baking sheet with parchment paper

2. combine all the chopped veggies & sausage in a large mixing bowl; season with 2-3 tbsp olive oil, salt, pepper, oregano, garlic powder, & red chili flakes; spread evenly across the lined baking sheet; reserve the mixing bowl

3. roast the veggies & sausage for about 35 minutes or until fork tender

Prepare the pasta:

1. meanwhile, bring a medium saucepan of salted water to a boil over medium high heat; reduce the heat to medium & cook pasta according to package directions

2. strain the pasta & pour it into the large mixing bowl, tossing lightly to coat with olive oil

Prepare the dish:

1. when the veggies are done, pour them into the bowl with the pasta, getting as much liquid from the pan into the bowl as possible

2. stir to combine, coating the pasta in the veggie mixture; add the juice of 1 lemon & arugula, tossing together

3. taste & season to your liking with more olive oil, salt, & pepper; serve with freshly grated parmesan cheese

*this recipe is an opportunity to be creative- swap out veggies & experiment with seasonings; store leftovers in an airtight container for 2-3 days & enjoy warm or cold