This Gluten Free Pasta with Sausage is a great dinner exciting meal prep lunch. The chickpea pasta offers extra protein and fiber mixed with delicious chicken sausage, sautéed onion, zucchini, and coated in a sauce made out of diced tomatoes and white wine. This dish reheats perfectly and is great if you are looking for something different for meal prep. Packed with fresh flavors and a fraction of the calories-what more can you ask for when you are craving pasta?
Course main course
Cuisine Italian
Keyword chicken sausage, pasta, zucchini
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Calories 343kcal
Author Steph
Equipment
frying pan
large pot
Ingredients
8ozchickpea pastaI use Banza
10linkschicken sausageI use Nature's Promise brand, this is Stop and Shop or Giant's organic store brand
2medium zucchinisliced
1large onionsliced
3garlic clovesminced
1cupwhite winedry, like Pinot Grigio
1cupchicken broth
14ozdiced tomatoeswith juices
fresh basil leaves
kosher salt + pepper
Instructions
Cook the pasta according to package directions.
In a large, deep frying pan, sauté the chopped onion in olive oil spray and season with kosher salt and pepper.
Cook for 10 minutes or until the onions start to get caramelized.
Chop the chicken sausage into bite-sized pieces and add it to the pan. (This brand comes fully cooked, so I just wanted to brown them for some color and extra flavor).
Cook for another 5 minutes until the sausages are browned to your liking.
Next, add the garlic and cook just until fragrant (about 1 minute).
Add the wine, broth and diced tomatoes and bring to a boil.
Once boiling, add the zucchini slices and cook for 10 minutes until tender.
Taste for seasoning, add the mixture to the pasta and toss to coat. Garnish with fresh basil.