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Roasted Garlic Chicken Sausage and Summer Vegetable Pasta

https://www.alfrescoallnatural.com/images/default-source/al-fresco-recipes/0537_af_rsgr_roastedgarlicchickensausagesummervegetablesauteii.jpg 30 mins 15 min 15 min 8

2 12oz (24 oz) al fresco® Roasted Garlic Chicken Sausage, Fully Cooked

1 24 oz Tomato & Basil Pasta Sauce

1 lb Pasta, penne rigate

2 Tbsp Olive oil,extra virgin

1 Cup Vidalia Onions, thinly sliced

2 Garlic cloves, fresh minced

1 Cup Mushrooms, fresh, sliced

1 Yellow Bell Pepper, fresh, large, 3 3/4" long thinly sliced

1 Zucchini Squash, zucchini, med, fresh slice on diagonal 1/4"

Roasted Garlic Chicken Sausage & Summer Vegetable Pasta
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Serves8 Prep Time15 min Cook Time15 min
440Calories 12gFat 740mgSodium More
Nutritional Info Per Serving
Sodium740mg Sugars9g
Total Fat12g Cholesterol70mg
Carbohydrates57g Dietary Fiber4g
Saturated Fat2.5g Protein25g
Instructions
  • Place sausage on an oiled grill rack, set 4" to 5" over medium-low heat. Grill with lid closed, turning with tongs frequently for about 7 - 9 minutes, cook to internal temperature reaches 165°f. Remove from grill, keep warm.
  • Meanwhile, cook pasta al dente according to package directions. Drain and reserve 1/4 cup of the pasta water. Keep warm.
  • Heat a large non-stick sauté pan over medium heat, coated with the olive oil. Sauté the onions for 2 minutes, add the garlic for one minute. Toss in the mushrooms, zucchini and yellow peppers, sauté for 3 - 4 minutes, and add the reserved pasta water.
  • Slice grilled sausage links on the diagonal 1/4" thick, toss with the vegetables, add the tomato sauce. Simmer for 3-4 minutes.
  • Portion the cooked penne into 8 bowls, and top with the sausage and vegetable saute. Optional: Serve with warm crusty Italian bread or dinner rolls and shredded Parmesan cheese.
Directions to Grill sausages and vegetables: (Omit minced garlic for this version, it will burn.)

  • Place sausage on an oiled grill rack, set 4" to 5" over medium-low heat. Grill with lid closed, turning with tongs frequently for about 7 - 9 minutes, cook to internal temperature reaches 165°f. Remove from grill, keep warm.
  • Combine the vegetables and olive oil in a bowl to marinate while sausages are grilling. Put the vegetables in a grilling basket and grill 4" over medium heat, turning once until vegetables are cooked and lightly charred, about 15-20 minutes.
  • Meanwhile, cook pasta al dente according to package directions. Drain, keep warm.
  • In a medium sauce pan, bring the tomato sauce to a simmer.
  • To serve, slice the grilled sausage links on the diagonal 1/4" thick. Portion the cooked penne into 8 bowls, and top with the sausage and grilled vegetables and tomato sauce.
Optional: Serve with warm crusty Italian bread or dinner rolls and shredded Parmesan cheese.
Ingredients

2 12oz (24 oz) al fresco® Roasted Garlic Chicken Sausage, Fully Cooked

1 24 oz Tomato & Basil Pasta Sauce

1 lb Pasta, penne rigate

2 Tbsp Olive oil,extra virgin

1 Cup Vidalia Onions, thinly sliced

2 Garlic cloves, fresh minced

1 Cup Mushrooms, fresh, sliced

1 Yellow Bell Pepper, fresh, large, 3 3/4" long thinly sliced

1 Zucchini Squash, zucchini, med, fresh slice on diagonal 1/4"

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