Sunday Sustenance: Grilled Veg and Sausage Pasta

Hello friends! Hope you’ve had awesome weekends. Ours has included the farmer’s market, a Bruegger’s and coffee picnic, a stop at a small town bakery on the way to do some wedding dress shopping with a friend and a date night in with B. It was warm and summery around here, a welcome change from a generally chilly summer.

AugustWeekend

I love grilled veggies. There are many a summer night that I’ll eat a huge plate of grilled veggies for dinner and I’ll grill a quick chicken breast for B to meet his carnivore needs. So when I found this recipe for pasta salad with grilled vegetables and sausage, I’ll stowed it away on Pinterest for a good night. This wasn’t a planned meal as part of my weekly meal plan, so I made some substitutes with what I had on hand.

vegandsausagepasta

Warm Pasta Salad with Italian Turkey Sausage

from Fitness Magazine

Makes: 6 servings
Prep: 15 minutes
Cook: 12 minutes
Grill: 15 minutes

Ingredients
Nonstick cooking spray
5 tablespoons olive oil
6 tablespoons red-wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
4 plum tomatoes, halved lengthwise
1 eggplant (1 1/2 pounds), cut into 1/2-inch slices
1 large red onion, cut into 1/2-inch slices
2 hot or sweet Italian sausages
8 ounces wagon-wheel pasta

Directions
1. Prepare charcoal grill with medium-hot coals or heat gas grill to medium-high; coat rack with nonstick cooking spray. For dressing, whisk together 4 tablespoons of the oil, the vinegar, garlic, oregano, salt, and pepper. Set aside.

2. Brush tomatoes, eggplant, and onion with remaining 1 tablespoon oil. Pierce sausages several times with the point of a small knife. Grill vegetables and sausages, turning often, 13 to 15 minutes, or until sausages are no longer pink and vegetables are crisp-tender.

3. Meanwhile, cook pasta according to package directions. Drain; place in a large bowl.

4. Remove vegetables from grill and chop into bite-size pieces; cut sausages into coins, then cut each coin in half. Add sausage and vegetables to pasta. Drizzle with dressing and toss to coat.

pastasalad

** I used farfalle because that’s what I had, and turkey sausage. I also added way more veggies including peppers, portobello mushrooms and zucchini.

Enjoy the week:)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: