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Grilled Vegetable Pasta With Chicken Sausage And Goat Cheese

This pasta gives me all the feels. Colorful, creamy, perfect texture and lots of flavor!! I love doing "pasta" once a week, but I love using gluten-free pasta that packs a little extra protein and fiber. Don't get me wrong I love gluten, but I'm selective about it. Dinner under 30 minutes? This pasta covers that too! Mix it up with your favorite vegetables or creamy cheese to make it your own.

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Servings: 4

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

2 bell peppers, cored and cut in half

2 zucchini, ends trimmed, and cut

1 yellow onion, chopped

8 ounces mushrooms, sliced

1 - 8 ounce box of pasta (i used banza chickpea pasta)

4 fully cooked chicken sausage (hormone free, nitrate free), cut into 1/2 moons

4 ounces herbed goat cheese, divided

1 tbl balsamic vinegar

1 tbl extra virgin olive oil

1/2 juice of a lemon

1/2 tsp garlic powder

1/4 cup fresh copped basil

salt and pepper to taste

Preparation

1Begin by bringing a pot of salted water to a boil. Preheat a grill pan or saute pan over medium-high heat, spray with nonstick spray.

2Core your bell peppers and cut them in half-length wise. Trim the ends off of the zucchini, cut in 1/2 width wise and length wise, then cut the 1/2 moons into long 1/4 strips. Season the bell peppers and zucchini with salt and pepper.

3Cut your chicken sausage into half moons and set aside.

4Once the grill is hot, place the zucchini and red peppers on the pan grilling for 2-3 minutes each side or until well caramelized and grill marks are visible. Flip the zucchini and peppers over to the other side, cook for another 2-3 minutes. When all sides have grill marks, remove the vegetables from the heat and set them aside to cool.

5After removing your vegetables, add the chicken sausage, onion, and sliced mushrooms. Cook stirring occasionally for 3-4 minutes, set aside.

6When the water is boiling, cook the pasta as the package directs just until al dente. Drain the pasta reserving a 1/2 cup of the pasta water.

7Place the peppers and zucchini on a cutting board, cut into 1/2'' chunks.

8In a large bowl combine the peppers, zucchini, pasta, chicken sausage, mushrooms, onion, olive oil, balsamic vinegar, basil, garlic powder, 1/4 cup pasta water, and half of the goat cheese. Gently mix everything together until well combined and everything is coated with the melted goat cheese. Taste and adjust the seasoning with salt and pepper.

9Serve warm with the rest of the goat cheese crumbled on top and a squeeze of lemon. Enjoy!

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