Tuesday, July 13, 2010

Sausage in Veggies

Here's a great way to use up older veggies -
And, left over bratwurst or sausages work great too.
This happens to be a ring of chicken sausage that I had in the frig, but I've made this meal with whatever kind of "sausage" is available!  Also, my veggie choices probably weren't the best, but since I made this the night we got back from a six day vacation to the inlaws, the options in the frig weren't plentyful.

Sausage, cut into 1 inch chunks

Peppers (red or orange for max color/eye appeal)
Yellow Squash or Zucchini
red onions

Rotini or Farfalle or Penne pasta (something "chunky")

Prepare pasta in boiling water per directions
Cut all veggies into "bite size" pieces - about 1/2 inch thick and size of a quarter.  Saute veggies in a few sprays of non-stick cooking spray.  After about 3 minutes, add the sausages, and simmer until the flavors are shared and the meat is thoroughly warmed through.  This depends on how much is in your pan, how high you have the heat, and how thick your meat chunks are. 

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