First, s'more cupcakes. And now this -- pasta with roasted summer vegetables and sausage. Summer is
Yes, I realize spring has barely begun, but I'm no fan of spring. I love certain things that occur during the spring months like Easter, the introduction of oodles of new cute dresses in stores, and the NHL playoffs. But I do not like the weather of spring. 30 degrees in the morning and 60 by day's end? No, thank you.
I say we skip over spring entirely and go straight into summer! When baseball games are actually fun, regardless of how bad the home team is. When a legitimate lunch can be an ice cream cone and no one will judge you. When farmers' markets are bursting with fresh produce for mere pennies! Sounds good, doesn't it?
While those very farmers' markets are gearing up for the busy season very soon, I couldn't wait any longer to make this summer pasta dish.
Sweet onion and zucchini, bright peppers and tomatoes, and tender mushrooms roasted and tossed with salty sausage and hearty pasta. Oh, and a generous serving of salty grated parmesan melting on top. I could eat this every night!
Luckily, it makes a few servings, which we enjoyed for lunch the next day. Even as "leftovers", everything tasted so fresh and surprisingly light. Light enough to journey to the neighborhood creamery for a little dessert. Spring be damned, I'm ready for summer!
One year ago: Peanut butter cup fluffernutter blondies
Two years ago: White bean dip
Three years ago: Almond-crusted tilapia
Penne with Roasted Vegetables and Sausage
(an original recipe!)
8 ounces button mushrooms, quartered
1 small zucchini, cut into 1-inch pieces
1 white onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 1/2 Tablespoons olive oil
Ground black pepper
12 ounces cooked small shape pasta (I used penne), drained, reserving 1/2 cup cooking water
1 pint grape tomatoes
4 ounces sweet Italian sausage, casings removed
1/4 cup white wine
Parmesan cheese, for serving
Preheat oven to 405 degrees. On a large rimmed baking sheet, toss mushrooms, zucchini, onion, and pepper with olive oil and season with salt and pepper. Roast in oven for 20 minutes. Add tomatoes to other vegetables and roast another 10 to 15 minutes until vegetables are fork tender and tomatoes had begun to blister. Remove from oven and cool slightly. If desired, turn out vegetables on a cutting board and roughly chop just a bit to get smaller pieces.
While vegetables are cooking, heat large skillet over medium high heat. Saute sausage, breaking up as you go, until cooked through completely. Add wine to pan to deglaze. Add vegetables to skillet, stir slightly, adding water as needed to moisten. Toss pasta with vegetables and sausage (transferring to pot used for cooking pasta, if necessary) to combine. Season with salt and pepper to taste and serve immediately, topped with grated cheese. Enjoy!
Leftovers can be refrigerated in a sealed container (to be reheated later) for up to 3 days.