Recipe

Vegetable Sausage Pasta Toss Recipe

Add Step-by-Step Photos	Fizzle3nat / All my dishes 9 months, 1 week ago Made this up for dinner tonight. I had planned on putting cannelini beans in it, but forgot. All the same, it was still delicious! Lots of dark green veggies, a little healthy olive oil and garlic, and whole-wheat pasta make this a good-for-you di... More Prep:20m Cook:20m Servings:8	Fizzle3nat
	sausage healthy broccoli onion garlic zucchini asparagus mushrooms easy wholewheat

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Ingredients

1 lb. bulk mild Italian sausage

1/2 lb. broccoli crowns, cut into small bite-sized florets

1/2 lb. baby asparagus, trimmed and cut in half cross-wise

1/2 lb. baby zucchini, sliced 1/4" thick on the diagonal

1/2 lb. button mushrooms, sliced 1/4" thick

1 medium red onion, peeled, halved, and sliced 1/4" thick

5 cloves garlic, peeled and minced

1/4 to 1 tsp. red pepper flakes

3 TBSP. extra-virgin olive oil

salt and pepper

12 oz. whole-wheat penne rigate pasta, uncooked

Grated Parmigiano Reggiano cheese, for serving

14 oz. can cannellini beans, rinsed and drained, optional

Directions

Prepare vegetables as listed above.

Bring a large pot of water to boil on stove. While waiting for water to boil, in a 12" deep-sided skillet, crumble sausage and cook over medium-high heat until browned. Drain grease from sausage and remove from skillet to a bowl and set aside.

Put skillet back on heat and reduce heat to medium. Add garlic and pepper flakes and saute for a couple minutes, without browning the garlic. Add onions to oil and saute a couple minutes.

Add pasta to boiling water with a good amount of salt and boil as directed on package. Add remaining vegetables to oil and increase heat to medium-high. Saute vegetables, tossing frequently, reducing heat if vegetables brown too quickly - the key is to keep them crisp-tender without too much browning.

Add sausage back to vegetables. Drain pasta when al dente, and add to pan with sausage and vegetables. Add cannellini beans, if using, toss, and heat through. Check for seasoning and add salt and pepper to taste. Serve topped with a very light sprinkling (a couple pinches) of grated Parmigiano Reggiano cheese.

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Comments

minitindel 9 months, 1 week ago said:
Mmmmmm now this really looks great i could use some now but its too late 9;30 pm but sounds delish!!!!!!! so ill have it another day great one
thank you
five

tink

aussie_meat_pie 9 months, 1 week ago said:
Now this sounds yummy - great pasta dish you got my 5!

lacrenshaw 9 months, 1 week ago said:
Oh, nat! This is really a good one. My thanks and my five to you, my friend.
Lorraine

juels 9 months, 1 week ago said:
Love all the veggies in here, looks beautiful! Thanks for the great post!

angieaugusta 9 months, 1 week ago said:
Hi...looks&sounds great....hi5

brianna 9 months, 1 week ago said:
Wonderful recipe. Now I can make it & then your new Creamy one. Thanks & 5 forks

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