Name: Simple Pasta, Veggies and Sausage
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 servings Pasta (Rigatoni, Penne or Jumbo Shell); 2 links Chicken sausage, cooked sliced; 1/2 large Bell pepper (yellow, orange or red) sliced; 1/2 large Sweet yellow onion sliced; 1 large Yellow squash sliced; 1 large Zucchini sliced; 15-20 Green beans, fresh; 15-20 Sunburst Tomatoes; 2 tbsp Extra virgin olive oil; Kosher salt; Ground black pepper; Garlic powder; White wine; Parmesan cheese shaved

by dougpdotme

Quick and healthy meal with fresh vegetables, chicken sausage and pasta in a white wine sauce.

INGREDIENTS

4 servings Pasta (Rigatoni, Penne or Jumbo Shell)
2 links Chicken sausage, cooked ; sliced
1/2 large Bell pepper (yellow, orange or red) ; sliced
1/2 large Sweet yellow onion ; sliced
1 large Yellow squash ; sliced
1 large Zucchini ; sliced
15-20 Green beans, fresh
15-20 Sunburst Tomatoes
2 tbsp Extra virgin olive oil
Kosher salt
Ground black pepper
Garlic powder
White wine
Parmesan cheese ; shaved

Servings

INSTRUCTIONS

Begin preparing all your vegetables by washing them and trimming the ends from any that require it. Place the tomatoes to the side and begin slicing the rest of the vegetables, keeping in mind the thicker vegetables will take longer to cook - so cut your root veggies thinner than you would the onions! Slice your sausage the same thickness as the root vegetables and keep separate. Begin preparing the pasta with the instructions provided on the box - keep an eye on the pot while you're working with the other ingredients. Heat the olive oil in a large pan on high heat, until the oil moves freely around the pan. Add all veggies except the tomatoes to the pan and add salt, pepper and garlic powder to taste. Once you see the vegetables begin to caramelize, add in the sausage and tomatoes. Allow this to cook until your vegetables reach nice colorization and the sausage begins to brown and get a nice coat. Add some white wine until it comes up about halfway through all the veggies and sausage, stir to get all the flavor (grits and seeds) off the pan. Allow the liquid to come to a boil, and then reduce to a simmer and allow it to thicken. The pasta should be ready by now - add 1/3 cup of the starchy pasta water to the pan, and then drain the pasta and toss with the sauce, veggies and sausage. Serve immediately, topping with the Parmesan cheese.

NOTES

I use Johnsonville Italian Chicken Sausage, the one that is stuffed mozzarella cheese and peppers, but you can use any kind you prefer. Don't limit yourself to the vegetables listed! Try mixing it up, add mushrooms, asparagus - anything you like! When cooking with wine, you always hear that you should use something you will or will not drink, depending on who you talk to. I use the cheapest Sauvignon Blanc I can find because it'll be mixed with grit, gristle and pasta water to thicken.

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Simple Pasta, Veggies and Sausage

4 servings Pasta (Rigatoni, Penne or Jumbo Shell) 
2 links Chicken sausage, cooked sliced
1/2 large Bell pepper (yellow, orange or red) sliced
1/2 large Sweet yellow onion sliced
1 large Yellow squash sliced
1 large Zucchini sliced
15-20  Green beans, fresh 
15-20  Sunburst Tomatoes 
2 tbsp Extra virgin olive oil 
  Kosher salt 
  Ground black pepper  
  Garlic powder 
  White wine 
  Parmesan cheese shaved

Begin preparing all your vegetables by washing them and trimming the ends from any that require it.  Place the tomatoes to the side and begin slicing the rest of the vegetables, keeping in mind the thicker vegetables will take longer to cook - so cut your root veggies thinner than you would the onions!  Slice your sausage the same thickness as the root vegetables and keep separate.   Begin preparing the pasta with the instructions provided on the box - keep an eye on the pot while you're working with the other ingredients. Heat the olive oil in a large pan on high heat, until the oil moves freely around the pan.  Add all veggies except the tomatoes to the pan and add salt, pepper and garlic powder to taste.  Once you see the vegetables begin to caramelize, add in the sausage and tomatoes. Allow this to cook until your vegetables reach nice colorization and the sausage begins to brown and get a nice coat.  Add some white wine until it comes up about halfway through all the veggies and sausage, stir to get all the flavor (grits and seeds) off the pan.  Allow the liquid to come to a boil, and then reduce to a simmer and allow it to thicken.  The pasta should be ready by now - add 1/3 cup of the starchy pasta water to the pan, and then drain the pasta and toss with the sauce, veggies and sausage.  Serve immediately, topping with the Parmesan cheese.

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Nutrition

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Serving Size: 1 Serving (104g)
Recipe Makes: 4 Servings

Calories: 131
Calories from Fat: 94 (72%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 0.9g
Cholesterol 11mg		3 %
Sodium 238.4mg		8 %
Potassium 238.1mg		6 %
Total Carbohydrate 3.9g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 2.9g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 131

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