It almost seems like cheating to call this a recipe, there is so much flexibility in what goes into it. When we had a vegetable CSA we used to call it ‘Use up the Box Pasta’. These days, our garden just feeds our family, but there are still weeks when we have more produce than we know what to do with!
You can also play around with different types and amounts of sausage. In this variation I suggest a 1/2 pound of Italian. I really like keeping the fresh vegetables at the forefront, but having just a little bit of meat for flavor.
To cut our 1 pound bulk tubes of sausage in half partially thaw it with your microwave defrost setting then use a heavy knife to slice through the package. Wrap the remaining half with cling wrap and return it to the freezer. (Pro-tip -save the half that still has enough of the name on the label to tell what type it is. More than once I’ve gone back into the freezer and not remembered what sausage I have a 1/2 pound of.)
Garden Pasta with Sausage
Ingredients
- 1/2 lb Italian sausage
- 1-2 tbsp olive oil
- 3-4 cups veggies of your choice roughly diced
- 1-2 cloves garlic minced
- parmesan cheese
- 1 lb pasta
Instructions
- Cook the pasta of your choice according to package directions.
- Break sausage into small pieces and add to large skillet.
- When sausage begins to brown, add vegetables (with additional oil if needed). If you're using onions, add them first, then harder vegetables like carrots. Quicker cooking ones like bell pepper and tomatoes can go in a little later. Add garlic when the last vegies go in.
- Stir frequently and cook until vegetables have reached your preferred doneness.
- Season to taste with salt, pepper and parmesan cheese and serve over pasta.
