Vegetable Sausage Pasta Toss
From fizzle3nat 15 years ago
- 20 minutes to make
- Serves 8
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 dish. Read more We really enjoyed this. Add the cannellini beans to add additional protein, or omit the sausage and add the beans for a great vegetarian dish. As we live in a small community, we have access to farm-raised beef, pork, and chicken. We buy our sausage from a local pig rancher who grinds and makes his own sausages as well as other cuts of pork. It is very high-quality meat and has very little fat in it; I very rarely have to drain any grease from it. It has just enough to keep the meat juicy and flavorful and help it cook properly. If you ever have the chance to buy local meats, I strongly recommend that you try it! See less
Ingredients
- 1 lb. bulk mild Italian sausage shopping list
- 1/2 lb. broccoli crowns, cut into small bite-sized florets shopping list
- 1/2 lb. baby asparagus, trimmed and cut in half cross-wise shopping list
- 1/2 lb. baby zucchini, sliced 1/4" thick on the diagonal shopping list
- 1/2 lb. button mushrooms, sliced 1/4" thick shopping list
- 1 medium red onion, peeled, halved, and sliced 1/4" thick shopping list
- 5 cloves garlic, peeled and minced shopping list
- 1/4 to 1 tsp. red pepper flakes shopping list
- 3 TBSP. extra-virgin olive oil shopping list
- salt and pepper shopping list
- 12 oz. whole-wheat penne rigate pasta, uncooked shopping list
- Grated parmigiano Reggiano cheese, for serving shopping list
- 14 oz. can cannellini beans, rinsed and drained, optional shopping list
How to make it
- 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.
The Rating
Reviewed by 7 people-
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
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Now this sounds yummy - great pasta dish you got my 5!
aussie_meat_pie
in My Kitchen loved it
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Oh, nat! This is really a good one. My thanks and my five to you, my friend.
Lorraine
lacrenshaw
in Horsham loved it
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