Veggie Sausage Pasta

By Chef Marisa Ford
Veggie Sausage Pasta


12oz gluten-free pasta
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/4 cup capers, drained (optional)
1 pint cherry tomatoes, quartered
1 cup parsley leaves, chopped
1 tablespoon lemon juice
salt and pepper to taste


Cook pasta as per package instructions.
Cook sausage in saute pan as per package instructions. Once cooked, crumble them in the pan. Add oil to the pan and then the garlic and cook for 1 minute. Add the capers and cook for one more minute.
Add the pasta, tomatoes, parsley, and lemon juice to the pan and toss to combine. Cook just long enough to heat everything.
To serve, divide between plates and drizzle with olive oil and top with lemon zest.


Serves 4.