Recipe: Harvest Veggie & Chicken Sausage Pasta 

Author: Allie, Hamama Happiness Team Member

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Makes: 4-6 Servings

Who doesn’t love pasta?! A great way to lighten it up is to add tons of veggies and greens! I also like to use regular pasta alternatives, like chickpea or lentil pasta! Just a shaving of parmesan cheese on top makes it indulgent :D 

*Tip - Use whatever veggies you love or have on hand! This dish is super versatile. The leftovers are just as good! 

• 1 box of Penne or Rotini pasta [I use gluten free quinoa/brown rice, chickpea or lentil pasta!) 
• 1 Tbsp Olive oil 
• 4 Chicken Sausage links, sliced into rounds
• 1 crown Broccoli chopped
• 1 Bell Pepper seeded & sliced
• 1 Zucchini sliced
• 1 Yellow Squash sliced
• Zest of 1/2 Lemon (more or less to taste) 
• 1/2 cup Asparagus chopped
• 1/2 cup Cherry Tomatoes, sliced in half
• 1/4 cup red or white Onion sliced
• ½ cup of english peas 
• 3 cloves Garlic minced
• 3 Tbsp Fresh Basil chopped
• A couple of spoonfuls of your favorite Pesto 
• Handful of fresh arugula
• Handful of your favorite Hamama greens (I used clover here, but I think the Super Salad mix would be a delicious option)
• Balsamic Vinegar, for serving

1. Cook the pasta according to the package directions, drain, and set aside
2. Add olive oil to a large skillet over medium heat. Brown the chicken sausage until cooked through and set aside
3. Add a little more oil to the pain if needed and then add in the bell peppers, broccoli and onion.  Saute over medium heat until the veggies start to get just tender (3-5 minutes)
4. Then add in the zucchini, yellow squash, asparagus, peas, garlic and tomatoes. Cook for another 5 minutes
5. Stir in the cooked pasta, cooked sausage, arugula, pesto and lemon zest. Stir to combine and add salt and pepper (I like to use red pepper flakes for a tiny bit of heat) to taste. 
6. Top with fresh basil & your favorite Hamama Microgreens!