Saturday, December 12, 2009

Pasta with Roasted Vegetables and Sausage

We had this for our "Thanksgiving" with Dad, Carla, Josh, and Annie. It's obviously not your traditional Thanksgiving dinner, but we didn't want to have like 5 Thanksgiving dinners and Josh had to run in a 5 mile race the next morning. There is nothing better than pasta for a pre-race meal! Everyone seemed to like it, and it is great for cooking for a group because it doesn't require much extra work for the extra portions :) It is also really healthy because of the whole wheat pasta, vegetables, and using chicken or turkey sausage instead of regular. I will definitely make this again- In fact, I think I am going to make it next week for our K group (church community group)!

* 1 bunch of asparagus, trimmed and cut into 1 in pieces
* 1 red or yellow pepper, sliced
* 1 cup sliced mushrooms
* 1 small yellow onion, diced
* 2 zucchini, halved lengthwise and slices
* 1.5 jars spaghetti sauce (We used Trader Joes Arrabiata)
* about 16 oz whole wheat bowtie pasta
* 1 lb spicy chicken or turkey sausage
* olive oil
* salt and pepper

1. Preheat oven to 400 degrees.
2. Line a baking sheet (or 2) with tin foil and place veggies on baking sheet.
3. Mist veggies with olive oil (or drizzle if you don't have an olive oil spray thing) and then sprinkle with salt and pepper.
4. Put baking sheets in oven and cook until vegetables are tender, about 30 min.
5. While they are cooking, bring a large pot of water to a boil and cook pasta according to directions on the box.
6. While the pasta is cooking, remove casing from sausage and cook over medium heat, stirring to crumble until sausage is not longer pink.
7. When pasta is done, drain and return to pot.
8. Add spaghetti sauce, roasted vegetables, and turkey sausage to pot and stir to combine.
9. Season with salt and pepper.
10. Serve in individual bowls and sprinkle with Parmesan cheese.
Serves 6-8 people.

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