Recipe Collection: Sausage and Veggie Pasta

Written by Kate TietjeSausage and Veggie Pasta

If you want this recipe to be grain-free, slice a spaghetti squash in half.  Remove the seeds, place the half in a pan (cut side down), and add water.  Bake at 350ºF for about an hour or until soft.

If you want it to be meatless, simply saute all the veggies in oil and skip the sausage.  If you want it veggie-free, add the tomatoes and spices to the cooked sausage without the veggies.  You can please everyone with this simple meal!

Ingredients:

• 1/2 lb. pastured sausage
• 1/4 cup onion slices
• 2 – 3 mushrooms, sliced
• 1/2 zucchini, chopped
• 1 large clove garlic, minced
• 1 tbsp. olive oil
• 2 cups diced tomatoes
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 8 oz. pasta (or 1/2 medium spaghetti squash)

Directions:

Step 1: Boil water and get your preferred pasta.  I used penne.  Brown rice penne is good.

Step 2: In a skillet, start cooking the sausage.  Add the zucchini, too.

Step 3: Add your onions.

Step 4: Add garlic.

Step 5: Add mushrooms.  You’ll may need to add a little oil to keep it all moist and cook the veggies properly.

Step 6: Saute all of this until the veggies are softened.  Then, add the spices and the tomatoes.

Step 7: Cook it for 10 – 15 minutes, until the juices from the tomatoes are somewhat evaporated and flavors are mixed.

Step 8: Spoon it over your pasta and top with cheese, if desired.  I grate a little fresh raw Romano over the top. 🙂  Pretty simple, fast, and yummy!

How do you like your pasta?