Last week a friend asked what things you always pick up when you’re at the grocery store–your staple items. And while some of the things I get every week are not exciting (Goldfish crackers, raisins, lots and lots of milk and Greek yogurt, etc.), I always make sure I have ingredients to throw this dinner together. It’s always a hit with Chris and most of my children (Harper will be death of me. I have never met a pickier eater. Curses!).
This recipe started out as a way to satisfy Chris’ craving for brats on the grill but in the middle of winter. I originally took brats and diced them up, sauted them with green peppers and onions and threw them over pasta. It was a hit and since then I’ve tweaked it so that the rest of the family would eat it (I, personally, hate sausage of any kind and would not eat that) and make it with more veggies. At first Chris grumbled, but he’s grown to love it (and consume three plates full in one setting) just as he did the original.
1. Put water on to boil for the pasta
2. Heat pan and four tablespoons of olive oil
3. While the water is heating, cut turkey sausage lengthwise and then dice into bite-size pieces.
4. Add meat to hot pan and cook for 3-4 minutes on high
5. Add diced onions, green peppers, baby spinach, and minced garlic to the pan with salt and pepper
6. Halve grape tomatoes, coat with olive oil and salt and pepper and roast in the oven at 450 degrees for 10-15 minutes
7. Once water is boiling, salt water and then add short cut pasta (follow directions on the box for cook time)
8. Let veggie & meat mixture cook on medium high while tomatoes and pasta are cooking
9. Once pasta is done, drain and put back into the pot with 2-3 Tbsp of butter/margarine
10. Add veggie & meat mixture with roasted tomatoes (and all the juices) to the pot
11. Serve hot with garlic bread and a baby spinach salad
The great thing about this recipe is that you can use whatever vegetables you have on hand or things you know your family will eat. Go vegetarian if you want. I’ve used broccoli and summer squash before and if mushrooms are your thing (not mine. . .), you could do those also.
For the bread, I sliced a loaf of French bread down the middle, lightly buttered each side, sprinkled garlic powder and parmesan cheese on it with a little salt and pepper and cooked it while the tomatoes were roasting.
This is also a good meal to use for guests. It ‘s pretty cheap to make, is very filling, and the more veggies you add, the more people it feeds. I also did a variation of this recipe for some friends when they brought their new baby home from the hospital. Pack this and some bread with a salad and some brownies and you’ve got a great meal that travels well.
(Anyone else enjoy that my first direction in the recipe was to boil water? Move over Julia Child, here I come!)
P.S. Don’t forget to enter the All That Glitters Accessories giveaway. It ends tomorrow at 5:00 PM.