Ingredients:
1 box Rigatoni Banza pasta (chickpea pasta for extra protein)
1 tablespoon olive oil
1/2 small onion, chopped
3 cloves fresh garlic, minced
5 links chicken sausage, sliced
1 cup cherry tomatoes, halved
1/2 bag baby spinach (3-4 oz)
5 oz hummus
1/2-1 teaspoons red pepper flakes (optional for added spice, adjust to taste)
Instructions:
1. Bring a large pot of water to a boil. Add the Banza pasta and cook according to the package
instructions until al dente. Drain and set aside.
2. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and
minced garlic, and sauté for 5-7 minutes until the onion is caramelized.
3. Add the sliced chicken sausage, cherry tomatoes, and baby spinach to the pan. Sauté for 4-5
minutes until the spinach is wilted and the sausage is heated through.
4. Add the drained pasta to the skillet with the sausage and vegetables. Fold in the hummus
and red pepper flakes, stirring until well combined and heated through