Lite Pasta

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A few weeks ago Johnsonville Sausage sent me a box full of some of their smoked/cooked sausage.

There were all kinds of fun flavor combinations – Jalapeno & Cheese Smoked Sausage,Smoked Turkey Sausage, New Orleans Style Sausage, and Polish Sausage.

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I decided to play it on the safe side for dinner so I went with the Polish Sausage.  My friend Jeannena has a great pasta recipe that uses sausage that I had been wanting to make so I knew this was the perfect opportunity to give it a try.

Pasta

The pasta is quick and easy to put together.  If you still have some zucchini left in the garden this is a perfect way to use it up. The recipe also calls for red peppers but it would be fun to experiment and throw in a few other vegetable too – maybe some broccoli, carrots, snow peas? The vegetables are cooked so they stay crisp.  Add them in with the sausage, a little olive oil and seasoning and you have a lovely dinner.  Tessa commented at dinner how “light” the pasta was yet flavorful.  Guess that’s why it is called Lite Pasta!

I put the rest of the sausage into the freezer to save for our Halloweenie Roast, it will be perfect for all those little ghosts and goblins!

Pasta

Lite Pasta

Ingredients

  • 1 16 oz. spaghetti - cook in salted water, Drain, & rinse in hot water (keep warm).
  • 1 to 2 pounds polish sausage, sliced
  • 6 Tbsps. olive oil
  • 2 cloves garlic, pressed
  • 1 red bell pepper, cut in cubes
  • 1 medium onion, cut in wedges
  • 3-4 small (hot dog size) zucchini, cut in strips
  • 4 tsps. chicken bouillon granules;
  • 2 tsps. basil
  • 2 tsps salt (or less)
  • 2 dashes cayenne pepper (I left this out)

Instructions

  • Heat oil; add sausage and stir fry
  • Add onion & red pepper; spinkle in remaining spices & stir fry
  • Add zucchini last so that it does not overcook
  • Onion and red pepper take a longer time to cook
  • Toss with pasta
  • Serve warm

Comments

  1. Karen Emerson says

    It’s 10 in the morning, but I’m drooling over those pictures!! I always love zucchini when it’s in a restaurant dish, but I never add it to anything at home. I need to change that!

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