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 1030, Fat 63g, Saturated Fat 27g, Cholesterol 150 mg, Sodium 1380 mg, Carbs 78 g, Fiber 5 g, Sugar 9 g, and Protein 43 g. The nutrition facts panel below represents the nutrient values for the Sausage Pizza Dinner
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Tuscan Heat Spice
Italian Pork Sausage
Chicken Stock Concentrate
Wash and dry all produce. 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. Trim zucchini, then cut into ⅓-inch-thick rounds. Halve, peel, and finely dice onion. Trim, then thinly slice scallions, separating greens and whites. Mince or grate garlic.
Spread out zucchini on a lightly oiled baking sheet. Sprinkle with a large drizzle of oil and 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. Scoop out and reserve 1 cup pasta cooking water, then drain. Meanwhile, heat a drizzle of olive oil in a large pan over mediumhigh heat. Remove sausage from casings; discard casings. Add sausage to pan, breaking up meat into small pieces. Cook, tossing occasionally, until cooked through, 4-6 minutes. Remove from pan and set aside in another medium bowl.
Heat a large drizzle of olive oil in same pan over medium-high heat. Add onion and scallion whites. Cook, tossing, until softened, 2-3 minutes. Toss in garlic and remaining Tuscan heat spice. Cook until fragrant, about 1 minute. Add tomatoes, stock concentrate, and ½ cup pasta 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 about ⅓ cup sauce evenly over one flatbread; repeat with the other. Scatter mozzarella in an even layer over of each, then arrange half the zucchini and half the sausage on top. Bake in oven until cheese melts and crust is golden brown and crisp, 5-7 minutes. Cut into slices, scatter 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 water, if needed, to loosen. Stir in gemelli along with remaining sausage, zucchini, and scallion greens. Divide between reusable plastic containers. Pack with Parmesan and keep refrigerated. When ready to eat, microwave on high for 2-3 minutes, then sprinkle with Parmesan.