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Spicy Jalapeno Whole Wheat Pasta Toss

https://www.alfrescoallnatural.com/images/default-source/al-fresco-recipes/0566_af_spjl_spicyjalapenowholewheatpastatoss.jpg 20 mins 10 min 10 min 6

1 12 oz pkg al fresco Spicy Jalapeno Chicken Sausage, sliced on the diagonal 1/4 inches thick

2 Tablespoons Extra virgin olive oil, divided

1 medium Onion, thinly sliced

1 Teaspoon Roasted Garlic Puree

1/2 Pound Asparagus (about 2 cups), cut into thirds, blanched & drained

2 Cups Cherry tomatoes

1 Cup Chickpeas (canned), drained & rinsed

1/8 Teaspoon Salt

1/2 Teaspoon Black ground pepper

2 Ounces Fresh basil, thinly sliced

4 Cups Whole Wheat Pasta Shells, cooked (reserve 3/4 cup of pasta liquid prior to draining)

4 Ounces Fresh mozzarella cheese balls

Spicy Jalapeno Whole Wheat Pasta Toss
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Serves6 Prep Time10 min Cook Time10 min
360Calories 15gFat 480mgSodium More
Nutritional Info Per Serving
Sodium480mg Sugars6g
Total Fat15g Cholesterol60mg
Carbohydrates38g Dietary Fiber8g
Saturated Fat4.5g Protein21g
Instructions
  • Place a large non-stick skillet over medium high heat, coat with 1 Tbsp of olive oil, and saute the onion for 1 minute until just golden. Add the roasted garlic puree, stir together.
  • Add the spicy chicken sausage jalapeno slices, brown on both sides, about 2 minutes.
  • Add the asparagus, tomatoes and chick peas, toss with the sausage mix, and season with the salt, pepper and fresh basil. Reduce heat to medium, and simmer for 2 minutes with the reserved pasta liquid.
  • Toss in the cooked pasta and heat through, for 2 more minutes.
  • To serve, top with the mozzarella balls, and lightly drizzle with the remaining olive oil.
Ingredients

1 12 oz pkg al fresco Spicy Jalapeno Chicken Sausage, sliced on the diagonal 1/4 inches thick

2 Tablespoons Extra virgin olive oil, divided

1 medium Onion, thinly sliced

1 Teaspoon Roasted Garlic Puree

1/2 Pound Asparagus (about 2 cups), cut into thirds, blanched & drained

2 Cups Cherry tomatoes

1 Cup Chickpeas (canned), drained & rinsed

1/8 Teaspoon Salt

1/2 Teaspoon Black ground pepper

2 Ounces Fresh basil, thinly sliced

4 Cups Whole Wheat Pasta Shells, cooked (reserve 3/4 cup of pasta liquid prior to draining)

4 Ounces Fresh mozzarella cheese balls

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