Sausage Flatbread Dinner
with a Tomato Pasta for Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). The first dish in this 2-in-1 recipe is a hearty sausage and zucchini pizza that packs plenty of flavor into each slice. The next day, the rest of the toppings are used to make a sophisticated pasta with plenty of Parmesan on top.
The nutrient information for the Tomato Pasta Lunch is as follows: Calories 770, Fat 38 g, Saturated Fat 18 g, Cholesterol 220 mg, Sodium 1840 mg, Carbs 81 g, Fiber 6 g, Sugar 10 g, and Protein 39 g. The nutrition facts panel below represents the nutrient values for the Sausage Pizza Dinner
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Zucchini
1 unit
Yellow Onion
2 unit
Scallions
2 clove
Garlic
1 tablespoon
Tuscan Heat Spice
6 ounce
Gemelli Pasta
(Contains Wheat)
18 ounce
Chicken Sausage
13.76 ounce
Crushed Tomatoes
1 unit
Chicken Stock Concentrate
2 unit
Flatbreads
(Contains Wheat, Sesame)
½ cup
Mozzarella Cheese
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
½ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
3 teaspoon
Vegetable Oil
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 500 degrees or broiler to high with rack 3-4 inches from flame. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim zucchini, then slice into ⅓-inch-thick rounds. Halve, peel, and finely dice onion. Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic.
Spread out zucchini on a lightly oiled baking sheet. Top with a large drizzle of oil. Season with 1 tsp Tuscan Heat Spice (save the rest for step 4) and plenty of salt and pepper. Bake or broil until browned, 5-7 minutes. (TIP: Keep an eye out for any burning.) Transfer zucchini to a medium bowl and reduce oven temperature to 450 degrees.
Once water boils, add gemelli to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Remove from pan and set aside in another medium bowl.
Heat another large drizzle of olive oil in same pan over medium-high heat. Add onion and scallion whites. Cook, stirring, until softened, 2-3 minutes. Add garlic and remaining Tuscan Heat Spice. Cook until fragrant, about 30 seconds. Add tomatoes, stock concentrate, and ½ cup reserved pasta cooking water. Bring to a boil, then lower heat and reduce to a simmer. Season with plenty of salt and pepper.
Place flatbreads on baking sheet used for zucchini. Spread each flatbread with about ⅓ cup sauce. Evenly sprinkle with mozzarella, then arrange half the zucchini and half the sausage on top. Bake until cheese melts and crust is golden brown and crisp, 5-7 minutes. Cut into slices, sprinkle with half the scallion greens, and serve.
To prep lunch, place pan with remaining sauce over medium-low heat. Stir in 2 TBSP butter and sour cream. Add more pasta cooking water, if needed, to loosen. Stir in gemelli along with remaining sausage, zucchini, and scallion greens. Divide between reusable containers. Pack with Parmesan and keep refrigerated. When ready to eat, microwave on high for 2-3 minutes, then sprinkle with Parmesan.
