Well its the heart of January, there was a forecast of 8″ of snow for tomorrow and I am making a summer veggie pasta dish. Why you ask? Because my boyfriend saw a commercial for pasta which had sausage and tomato in it and made the passing comment “that looked good”. You know me, I rewound it, looked at what they were making and said “I can do that!” I added zucchini and onions to my portions and it was a delicious spicy and sweet dish and the plain sausage and tomato portion got a two thumbs up review as well!
Sausage & Summer Veggie Pasta: Serves 4
4 Sweet Italian Turkey Sausage (approx 4oz each) – removed from casings
1 Pint Cherry Tomatoes
1/4tsp Garlic Powder
Salt & Pepper
2tsp Olive Oil
1 Zucchini – Sliced
1 Onion – Thinly Sliced
1/4C Chicken Stock – Fat Free
Bring a large pot of salted water to a boil, add the pasta and cook to al dente. Drain and return to the pot and set to the side. While the pasta is cooking add a teaspoon of oil to a large skillet pan over medium heat and add the sausage to the pan, break up with a spatula and cook for 2-3 minutes then add the cherry tomatoes to the pan with some salt, pepper and the garlic powder. Continue to brown the sausage and cook the tomatoes until the tomatoes start to burst open, take the spatula and push down gently on the tomatoes to break them open and cook for another minute. Remove the sausage and tomatoes to a bowl and set to the side.
Return the pan to the heat, add the remaining oil with the zucchini and onions and some salt and pepper. Saute for 4-5 minutes until the onions are sauteed and the zucchini are starting to soften. Add the veggies and sausage mixture to the drained pasta with the chicken stock and heat over medium low heat, stirring, for a minute or two. Serve and enjoy!
WW: 10 Points Plus / Serving