Fresh Veggie Penne Saute

This is one of my current favorite meals! I am not one to repeat meals very often as I love variety but this one we have made half a dozen times in the last few months! It’s easy, fresh, healthy, and there is something in it that everyone in the house likes. One of my boys likes the sausage, another the penne, and I love the veggies! With all the farmer’s markets and gardens growing, this meal will be even tastier with those fresh picked vegetables.

One thing we have discovered about this meal is that it is delicious as cold leftovers. So, it makes me think that it could also be a great cold salad for a potluck or picnic. I would think that you could do the veggies either cooked or raw in that case and maybe would leave the meat out. Just a thought. I will let you know if we do it that way.

 

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Fresh Veggie Penne Saute

Recipe adapted from The Nourishing Home

Ingredients

1 lb. Sweet Italian Chicken Sausage (I got mine from Trader Joe’s)
12 oz. gluten-free penne (I use the brown rice penne from Trader Joe’s)
1 bunch broccoli, cut into florets
2 medium zucchini, sliced
1/2 c. yellow onion diced
6-7 cloves garlic, minced
1/4 c. olive oil
1/4 c. sun-dried tomatoes packed in oil, reserve 1-2 Tbsp. oil from tomatoes
1/2 c. artichoke hearts, chopped
1/2 c. fresh basil, roughly chopped
1/3 c. kalamata olives, halved
salt/pepper to taste

In a medium pot, bring water to a boil.  Cook penne until al dente.  Drain and rinse and set aside.

*To make my clean-up easier, I use the same pot for cooking the noodles as is the bottom to my steamer.  I make the pasta first; then refill with fresh water and steam the broccoli on top.

Chop all veggies and slice the sausage.  Steam broccoli until just tender.

In a large pan, cook sausages until hot through and set aside.  Add 2 Tbsp. of olive oil to the pan and saute the onion and garlic until the onion is tender.  Add the zucchini and continue to saute until zucchini is just tender.  Add remaining ingredients, including the cooked sausage, noodles, and broccoli and toss together.  If the dish needs a bit more flavor, add a bit more of the reserved oil from the sun-dried tomatoes.  Season with salt and pepper to taste.  Serve warm or cold!

Husband Rating: 7 out of 10

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