Pesto Brown Rice Quinoa Pasta with Italian Chicken Sausage
This recipe includes a light pesto recipe with a gluten-free whole grain brown rice quinoa pasta. I’ve included chicken sausage so that it is lighter and healthier. I was first inspired to make pesto because the basil in my garden was out of control!
Make pesto in a food processor combining the following ingredients: 2 of the garlic cloves, 5 tablespoons Olive Oil, the fresh basil, parmesan, lemon juice, walnuts, and salt and pepper to taste.
Heat oil in pan on medium and cook last minced garlic clove until fragrant (~1-2 min)
Add onions and zuchinni to the pan and cook for a few minutes
Add chicken sausage and cook until they are 165 degrees and the vegetables are tender
Turn the skillet down low. Add the tomatoes, pesto, and pasta into the skillet. Stir together and continue to cook until tomatoes are slightly cooked, pasta has been reheated, and all ingredients are well incorporated - ~3 min.
Serve with fresh parmesan and top with fresh basil (optional)
Notes
Nutrition
Nutrition Facts
Pesto Brown Rice Quinoa Pasta with Italian Chicken Sausage
Amount per Serving
Calories
458
% Daily Value*
Fat
26.6
g
41
%
Saturated Fat
5.4
g
34
%
Cholesterol
58
mg
19
%
Sodium
668
mg
29
%
Potassium
278
mg
8
%
Carbohydrates
34.4
g
11
%
Fiber
3
g
13
%
Sugar
2.5
g
3
%
Protein
24.2
g
48
%
Calcium
80
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.