Rainbow Veggie Pasta with Sausage

There is nothing my dad loves more than a good bargain.  Last summer there was a sale at a local grocery store where they were selling 1 pound bags of pasta for one dollar each.  Naturally, my dad bought out the entire stock.  Which means I have a constant supply of pasta.

Thank you, Dad!

With enough pasta to satisfy the Corleones for weeks, it should come as no surprise that my go-to dinners are pasta dishes.  Beyond my pasta abundance, I just love the versatility of pasta.  There are so many different ways you can serve it, and each way has its own unique flavor profile.  I grew up with heavily sauced pasta, but when I started to cook I experimented more and more with lighter sauces or no sauce at all.  This recipe features no sauce, but there is so much else going on you won’t even notice that the sauce is missing!

Rainbow Veggie Pasta with Sausage

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Ingredients:

1 1lb pasta

1/2 1lb ground sausage

olive oil

zucchini, 4

peppers (any color), 3

mushrooms, 8 0z

3 garlic cloves, minced

red pepper flakes, 1/4 tsp

1/4 cup parmesan, grated

Directions:

For the roasted vegetables:

Preheat the oven to 375 degrees.  Chop all the vegetables into bite-size pieces.  Pour them into a large baking dish and add olive oil, salt and pepper.  Toss until the vegetables are coated in oil.

Roast for 45-60 minutes, tossing the vegetables occasionally.

For the pasta:

Cook the pasta according to the package’s directions.  Heat about 1 tbsp of olive oil in a sauté pan and then add the sausage.  Cook the sausage until browned and juices form, around 12 minutes.  Add the garlic and red pepper flakes and cook until fragrant, about 2 minutes.

Add the pasta and roasted vegetables to the skillet and put in the parmesan.  Toss gently until combined.

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Source: Slightly adapted from Giada De Laurentiis and The Wednesday Chef.

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