ROASTED VEGETABLE + SAUSAGE PASTA

Ingredients

• 4 large spring onions, chopped
• 2 C grape tomatoes, halved
• 3 medium carrots, chopped
• 4 garlic cloves, crushed + chopped
• 1 (15.5 oz) can black-eyed peas, drained
• 1 lb Italian sausage (I used spicy + mild chicken sausage)
• 1/2 C olive oil
• 1 t crushed red pepper
• 1/3 C aged balsamic vinegar
• salt + freshly ground pepper
• 1 lb farfalle, penne or pasta of your choice, cooked according to instructions
• 1 C finely grated parmesan

Instructions

1. Preheat over to 475 degrees.

2. Put the spring onions, tomatoes and carrots in a large bowl.

3. Add 3 T of olive oil and toss to combine.

4. Place the vegetables on a parchment lined, rimmed baking sheet, season with salt and pepper.

5. Roast for 15 minutes.

6. In a skillet, cook the sausage over medium heat (breaking into small pieces) until browned, about 5 - 7 minutes.

7. Add the garlic and crushed red pepper and cook, stirring, for 2 minutes.

8. Scrape the sausage mixture into a large serving bowl. Add the black-eyed peas, vinegar and a generous pinch of salt and freshly ground pepper. Toss well.

9. Add the roasted vegetables with roasting juices, remaining olive oil, cooked pasta and 1/2 C grated Parmesan to the bowl. Toss well.

10. Serve immediately, garnished with remaining parmesan.

Serves 4 - 6
Category: Lunch + Dinner

<<< Return to Recipes