Want to deviate from eating your regular pasta? Try this recipe for pasta primavera with grilled sausage—it’s guaranteed to keep your tummy full and your taste buds craving for more.

Ingredients:

Red Onion ( 1 whole piece; sliced thinly into half moons)

Red pepper ( 1 whole; seeds and stem removed; sliced thinly)

Yellow Pepper (1 whole; seeds and stem removed; sliced thinly)

Zucchini (1 whole; sliced thinly)

Carrot (1 whole; thinly sliced)

Olive oil (2 ½ tbsp, plus extra for drizzling into the pasta)

Kosher salt (1 ¼ tsp, plus extra for pasta water)

Black pepper (1/2 tsp; freshly ground)

Herbs de provence or dried oregano (1 tsp)

Fresh sausages ( 1pound)

Whole Wheat Penne pasta (3/4 pounds)

Frozen peas (2/3 cups; thawed)

Fresh basil (1/4 cup; chopped roughly)

Fresh Italian Flat leaf parsley (1/4 cup; chopped roughly)

Aged parmesan cheese (1 cup; grated)

 

Preparation:

 

Pre-heat oven to 400 degrees Fahrenheit.

 

Get a rimmed baking sheet and start evenly placing the chopped vegetables in it. Drizzle with olive oil and add a sprinkle of salt and pepper, as well as some dried oregano or herbs de provence. Give the mixture a slight toss until everything is evenly coated.

 

Roast your veggies for about 20 to 30 minutes; make sure that you stir the mixture at least once while cooking. You’ll know that it’s been cooked when the veggies have become tender and slightly browned. Remove from the oven and set aside for later use.

 

Start barbecuing your sausages. Use medium to high flame and make sure to turn the sausages on each side every 3-4 minutes so they’ll brown beautifully on the outside. If a barbecue grill is not available, your sausages can be cooked using a hot broiler by applying the same process and cooking times.

 

Cook the pasta. Boil water using a large pot and add a pinch of salt. Add the paste and follow the package directions on how to cook it al dente. Make sure that the pasta won’t turn out mushy, so be careful.

 

Slice your sausages on an angle. Transfer your veggies and sausages to a large bowl.

 

Drain your pasta of excess water. Drizzle with olive oil afterwards.

 

Add the pasta into the bowl where you placed your veggies and sausages.

Throw the peas, basil, parsley and half of the parmesan cheese into the mix.

 

Toss together and serve with lots of extra cheese on the side.

 

 

 

 

 

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