Sun-Dried Tomato Pesto and Sausage Pasta
Buttery Roasted Asparagus
Ingredients
- 4 oz whole wheat penne pasta
- 4 oz Italian chicken sausage links
- 1 cup sun-dried tomatoes in oil
- ⅓ cup fresh basil leaves
- 2 Tbsp freshly grated Parmesan cheese
- ⅛ tsp salt
- ⅛ tsp black pepper
- 1 small clove garlic, halved
Instructions
- Cook pasta according to package directions.
- Cook sausage in a large skillet over medium-high heat 5 to 7 minutes or until browned and done; slice.
- Meanwhile, process tomatoes with oil, basil, cheese, salt, pepper, and garlic in a food processor until tomatoes are finely chopped.
- Add pesto and pasta to skillet, and toss. Cook until thoroughly heated.
Side Dish Ingredients
- 1½ Tbsp butter, melted
- ¼ tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp pepper
- ¾ lb asparagus, trimmed
Side Dish Instructions
- Preheat oven to 450°F. Combine butter, garlic powder, salt, and pepper; toss with asparagus on a rimmed baking sheet. Spread in a single layer.
- Bake 10 to 12 minutes or until asparagus is browned and crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
428
|
96
|
524
|
| Fat (g) | 16 | 9 | 25 |
| Sat. Fat (g) | 3 | 6 | 9 |
| Protein (g) | 22 | 2 | 24 |
| Carb (g) | 56 | 4 | 60 |
| Fiber (g) | 9 | 2 | 11 |
| Sodium (mg) | 706 | 216 | 922 |
Quick & Healthy Meal Plan
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