In keeping with the pesto theme of my recent posts, today I am sharing a pasta recipe I published when I first created this blog. I decided to share it once again because I think it's perfect for all kind of occasions, whether you're meal prepping, to lazy to cook dinner, or need something to bring to a lunch or dinner (that's what I did last night).
Last night was my sorority's formal, and before hand we had a potluck dinner. I wanted to bring something filling (as it's a long night), healthyish, and something that even picky people would like. I love this recipe because it's incredibly simple to make and can be prepared in bulk or in single servings, and it doesn't require any measuring!
Typically, I use Trader Joe's Brown Rice Fusilli, however I recently received a package in the mail from https://www.eatbanza.com and so this time I tried it with their Rotini pasta. What's great about Eat Banza's pasta, is that it's made from chickpeas and has almost double the protein of regular pasta and more than 4 times as much fiber, plus it is significantly lower in carbs. It does have a different taste and texture, but I would recommend trying it as it is significantly better for you than regular pasta, and is still affordable.
What's on your grocery list?
- Banza Rotini ($2.99 at Target) or TJ's Brown Rice Fusilli ($1.99)
- Pesto Genova ($2.99)
- Broccoli Florets ($1.99)
- Spicy Jalapeno Chicken Sausage ($3.99)
- Sun-dried Tomatoes ($1.99)
- Garlic Powder ($1.99)
- Salt ($1.99)
- Pepper ($1.99)
Servings: 4
Prep Time: 2 minutes
Cook Time: 20 minutes
Ingredients:
- 1 box Banza Rotini or 1/2 bag TJ's Brown Rice Fusilli
- 1/2 container or more Pesto Genova
- 1/2 bag Broccoli Florets
- 3 or 4 links Spicy Jalapeno Chicken Sausage
- 1/2 bag Sun-dried Tomatoes
- Garlic Powder
- Salt
- Pepper
Instructions:
Fill a medium sized pot halfway with water, and bring to a boil over medium high heat. Once water begins boiling add one box of Banza Rotini or half a bag of brown rice fusilli pasta to the pot. Cook pasta stirring occasionally for 8-10 minutes or until it is cooked through.
While pasta is cooking, slice sausages into thin pieces, then add to a skillet along with a bit of olive oil. Cook sausages until they begin to brown, flip them and cook the other side until crispy. Then add sausage to a large mixing bowl.
Cook broccoli with olive oil (garlic olive oil if you have it), salt, and pepper in the same skillet used for sausage for about 4 minutes stirring occasionally. Once broccoli is cooked to your liking add it the bowl with the sausage.
By this time your pasta should be cooked through. Drain pasta in a colander, rinse, and add to the mixing bowl along with sausage and broccoli. Next add in a handful of sun-dried tomatoes, a few spoonfuls of pesto, and some salt, pepper, and garlic powder. Use tongs or a mixing spoon to ensure all the pasta is coated with pesto, add more pesto as necessary.
This is one of my favorite pasta recipes, it's so easy and can be adapted to all dietary restrictions. If you're a vegetarian or vegan sub Tofurkey and/or Zoodles for the sausage. I highly recommend trying this recipe out, and please let me know what you think!
XX
Delaney
