Sun-Dried Tomato Pesto and Sausage Pasta
Buttery Roasted Asparagus
Ingredients
- 12 oz whole wheat penne pasta
- 1 (12-oz) pkg Italian chicken sausage links
- 1 (8.5-oz) jar sun-dried tomatoes in olive oil
- 1 cup fresh basil leaves
- ¼ cup freshly grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cloves garlic
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
- ¼ cup butter, melted
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 2 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 | 6 | 6 | |
| Calories |
389
|
85
|
474
|
| Fat (g) | 13 | 8 | 21 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 53 | 3 | 56 |
| Fiber (g) | 8 | 2 | 10 |
| Sodium (mg) | 588 | 160 | 748 |
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