This easy blend of chicken sausage, fresh veggies and whole wheat pasta is a great option for nights when you don't really feel like cooking but aren't in the mood for takeout either..... and the left overs make a great lunch. With simple dishes like this turn up the spices to give it a bit of a kick since it can be a bit plain otherwise.
Chicken Sausage & fresh veggies tossed with whole wheat pasta (serves 4)
1 lb whole wheat penne (or other shape pasta)
1 lb chicken sausage (I used a chicken and apple sausage from stew leonard's that had been hiding out in my freezer for the past month or so)
2 cloves garlic - crushed and rough chopped
1/2 red pepper - diced
1/2 green pepper - diced
1/2 spanish onion (or other sweet onion ie vidalia)- diced
10 mushrooms - rough chopped
10- 15 cherry tomato - halved
2 tbsp olive oil
1 tbsp Herbs de Provence (since I chose apple sausage I decided to go with this blend - an italian flavored sausage would be better w. basil/ oregeno etc)
1 tsp dried parsley
10 + turns fresh ground pepper
1 tsp red pepper flake
4 tbsp fresh grated Parmesan
1) cook pasta according to directions until al dente & drain (reserve approx 1/4 c cooking water)
2) in large hot frying pan (med /high)- squeeze sausage from casing and brown - break up into crumbles while cooking (5 - 7 min)
3 ) reduce heat to med and add garlic, onion, peppers, mushrooms - stir till soft (3 min)
4) add tomato and stir to mix
5) add oil and herbs - combine well
6) add pasta & reserved water to meat/veg mixture and mix well - heat until warm throughout (2-5 min)
7) top each bowl w. approx 1 tbsp Parmesan
