Grilled Fennel, Sausage and Tomato Pasta
20.1g
Net Carbs
21.6g
Protein
28.0g
Fat
6.0g
Fiber
429
Calories
Ingredients:
- 3 tablespoons Light Olive Oil
- 1 1/2 tablespoons Balsamic Vinegar
- 16 ounces Tomato
- 1/2 teaspoon Black Pepper
- 1 bulb Fennel Bulk
- 6 ounces Chick Pea Penne Pasta
- 20 ounce raw (yield after cooking) Italian Sausage
- 3/4 teaspoon Salt
Directions:
- Heat grill to medium heat. Dice the tomatoes and slice the fennel bulb into 1/4-inch slices.
- In a large bowl, toss diced tomatoes, 2 tablespoons oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
- Prepare pasta according to package directions. Drain; return to pasta pot and toss with tomato mixture.
- Place sausages on the grill and cook until sausages are no longer pink in center, about 7 minutes per side.
- While the sausage is grilling, brush fennel bulb slices with remaining oil, salt and pepper. Grill until fennel is tender, about 4 minutes per side. Cut sausage into 1/3 inch slices.
- Coarsely chop the grilled fennel. Add sausage and fennel to the pasta mixture and gently toss to mix. Garnish with fennel sprigs and serve hot or at room temperature.
