Makes 6 servings
4 Italian turkey sausages
2 pounds medium plum tomatoes
2 (14.5 oz) cans of chickpeas, drained and rinsed
2 cloves garlic, minced
2 tablespoons olive oil
4 cups arugula
1 tablespoon Mrs. Dash’s Italian seasoning
1/2 teaspoon red pepper flakes
1 tablespoon lemon juice
6 cups whole wheat rigatoni pasta, cooked according to package directions
6 tablespoons Parmesan cheese
Salt and pepper to taste
Heat oven to 400 degrees. Cut the tomatoes in half lengthwise and evenly layer face down on a foil lined baking sheet. Mix together the garlic, Italian seasoning, red pepper flakes and 1 tablespoon olive oil. Pour oil mixture evenly over tomatoes. Roast until soft and lightly browned, about 30 minutes. Gently crush the roasted tomatoes in a large bowl with a fork.
Layer sausage on another baking sheet. Roast in the oven for 15-20 minutes or until the internal temperature reaches 165 degrees. Remove and allow to cool before slicing.
Cook pasta according to package directions, drain and set aside.
In a large skillet, add remaining tablespoon of olive oil. Add chickpeas and arugula to the pan. Cook over medium heat until chickpeas are heated through and arugula is wilted. Add arugula mixture to the crushed tomato bowl with cooked pasta and lemon juice. Gently toss to combine.
Evenly divide roasted tomato pasta and sliced sausage between meal prep containers. Top with Parmesan cheese.
Amount Per Serving: Calories: 475, Total Fat: 13g, Saturated Fat: 3g, Cholesterol: 24mg, Sodium: 500mg, Carbohydrates: 70g, Dietary Fiber: 14g, Total Sugars: 9g, Protein: 22g