Carbs are easily my favorite food group, and pasta is most definitely my favorite carb. Since I don’t care for tomato sauce on my pasta, I have to get creative making something that Andrew will like while still satisfying our pasta requirements: no tomato sauce (me) and there must be protein (Andrew).
This is an easy pasta that is full of fresh flavors, packed with nutrient-rich veggies, and bulked up with deliciously lean chicken sausage.
Throw Together Pasta: Version 4
The Sausage-Veggie Version
1 lb. pasta (I used rigatoni, any short-cut pasta would work)
1/2 lb. peapods
1 sweet potato, peeled and cubed
1 c. frozen corn
2 links basil chicken sausage
heaping 1/3 c. crumbled gorgonzola
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions. When there are about two minutes left, throw in corn and peapods. Reserve one cup pasta water. Drain pasta and veggies, set aside.
In the meantime, saute sausage links in a large pan. Remove and slice into coins. If your sausage is greasy, you may need to pour out some grease (or even wipe out the pan with a paper towel). To the pan, add sweet potatoes and pasta water. Cover and cook ten minutes or until potatoes are fork tender. Add pasta, veggies, and sausage to the pan, cover until heated through.
Spoon into bowls and top with gorgonzola. Look how colorful it is!