Friday, March 27, 2009

I know. More Pasta.

Whole Wheat Pasta with Chicken Sausage and Roasted Veggies
{Inspired by "Everyday Food", Feb 09}

I've been on a pasta kick, if you haven't been able to tell, as well as a roasted vegetable kick. What? Both are versatile, somewhat inexpensive (nice for students like us!), healthy, and just tasty as heck
.

6 ounces chicken sausage*, thinly sliced on a diagonal
2 red or orange, or a mut mixture, bell peppers, cut into 1" squares
1 red (purple onion? what is it??) onion, diced into 1 " squares
1 cup sliced fungi, I mean, mushrooms
salt & pepper
Olive oil
2 cloves garlic, minced
1/2 cup fresh cut, Italian-leaf parsley (or may use fresh thyme)
1/2 lb whole wheat egg noodles

Preheat oven to 450 degrees. Toss cut up veggies with olive oil, salt&pepper, and sausage. Roast for 25-30 minutes until everything is tender.

In a large saucepan, bring water to a boil. Add salt, stir in egg noodles, and cook until al dente.
Drain the pasta, and mix with garlic, parsley, and veggie-sausage mixture.

Top with sprinkling of parm. cheese.

* I accidentally purchased chicken sausage via Trader Joes with serreno peppers and dude, it was, needless to say, quite piquant and very spicy! It you have a Trader Joes nearby, they also sell some great chicken sausage varieties-basil, sun-dried tomato, etc, that would be scrumptious!

1 comment:

Jo and Cassandra said...

Not sure why it's taken me so long to discover this blog... and print and make all these yummy things. Thanks KT!!!