| 6 | 40 | 431 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 2 |
| 2 sausage | Sausage, frankfurter, chicken (H-E-B Chicken and Spinach Feta Sausage) |
| 114 gm | Banza Penne Chickpea Pasta (shells) |
| 156 gm | Broccoli florets |
| 3 tbsp | Basil pesto (H‑E‑B Chef Prepared Basil Pesto) |
| 1 cup | Cherry Tomatoes (halved) |
| 1/4 tsp | Black pepper (pepper to taste) |
1. Preheat oven to 400ºF.
2. Place sausage on a foil lined baking sheet and bake approximately 15 minutes or until sausage is cooked through. Set aside to cool slightly then slice.
3. Bring a large pot of water to boil, add pasta and cook 7 minutes. Add broccoli, bring water back to a boil and cook 2 minutes. Drain.
4. Return pasta broccoli mixture to the pot along with pesto, sliced sausage, tomatoes and black pepper. Stir and serve immediately.
| Meat | 0.5 |
| Vegetables | 2.0 |
