ZENB Salsa Verde Agile Chili

Fresh Salsa Verde and chili create a tangy spice level that complements ZENB Pasta Agile for a hearty dinner. This dish is low in calories, a good source of protein and a good source of fiber.

• 2 teaspoons olive oil, divided
• 1 1/2 pounds tomatillos, husks removed
• 3 small jalapenos, seeded, halved
• 2 large yellow onions, chopped, divided
• 3 cloves garlic
• 1/2 cup coarsely chopped fresh cilantro, plus additional sprigs for serving
• 12 ounces plant-based Italian sausage, removed from casing
• 3 cups low-sodium vegetable broth
• 2 1/2 cups frozen corn kernels
• 12 ounces ZENB Pasta Agile, uncooked
• 1 avocado, halved, pitted, thinly sliced
• 4 small radishes, thinly sliced
• 1/4 cup queso fresco, crumbled

INSTRUCTIONS

1.

Heat 1 teaspoon oil in large pot on medium-high heat. Add tomatillos and jalapenos. Cook 7-8 minutes, stirring frequently, softened. Add onions and garlic; cook 4-5 minutes until tender. Cool slightly.

2.

Transfer cooked vegetables and cilantro to blender jar. Blend for 1 minute on high, until smooth.

3.

Heat remaining oil in same pot on medium-high heat. Add sausage; cook 4-5 minutes, until browned, breaking up large pieces with wooden spoon. Add broth and corn; bring mixture to a boil. Stir in ZENB Pasta Agile; cook 2 minutes, or until pasta is tender. Top with avocado, radishes, queso fresco and cilantro sprigs before serving.