This was my first time cooking Banza pasta. It is pasta made from chickpeas. We made the shells and they were so good! Plus add tons of protein! Here is what we did…

 

What You Need:

1 box of Banza shells (Banza Chickpea Pasta)

1 bag of Spinach

1 package of Spicy Italian Chicken Sausage (I used Giant Eagle’s brand, Nature’s Basket)

1 Jar of Rao’s Roasted Garlic Sauce

Sprinkle of Parmesan Cheese (optional)

Red Pepper Flakes (optional)

 

 

Bring a pot of water to a boil.

Once it comes to a boil dump your shells in and cook for about 9 minutes, drain and rinse.

While those are cooking brown up your chicken sausage over medium-high heat. Once they are browned up, set aside and you can use your same skillet to sauté your spinach. Just add some olive oil cooking spray and toss your spinach for about 1-2 minutes until wilted down. Season with salt & pepper and red pepper flakes or extra heat.

Heat your pasta sauce through in a sauce pan, or in the microwave.

Combine your Banza shells, spinach and pasta sauce. You can cut your sausage up and add right into the pasta, or serve on the side. Sprinkle the top with parmesan cheese.

 

Enjoy! This makes a great comfort meal this time of year, and you don’t have to feel guilty about it.

 

Macros pictured: 597 calories: 55g carbs/ 19g fat/ 52g protein (next time I will probably only do one chicken sausage, as I didn’t realize how much protein was going to be in the pasta!)

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