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Sausage and Roasted Vegetable Penne
Tonight I'm making another one of Melissa D'Arabian's recipes from the food network. The last time I made it, it made about 5 servings. Her original recipe says 4, but we had so much leftover I think it was a bit much for each serving. So here's the recipe and tonight I'll update with pictures
Sausage and Roasted Vegetable Penne
servings: 5
WW points: 9
1 medium onion, cut into wedges
1 medium zucchini, cut in half lengthwise
1 red bell pepper, cheeks removed
1/2 lb button mushrooms, stemmed
1 1/2 tsp olive oil (I cut down on this)
kosher salt and freshly ground black pepper
1/2 pint grape tomatoes
2 links hot or sweet italian sausage, casings removed
1/4 c white wine
12 oz whole grain penne pasta, cooked according to package and reserve 1/2 c cooking liquid
grated parmesan to garnish
Preheat the oven to 400 degrees F.
In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 teaspoons (this used to be tablespoons but I lessened it for WW purposes) oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.
What I do love about this recipe is that you can improvise a bit. For example, this time I did not have zucchini on hand, but I had extra tomatoes, and a green bell pepper instead of red. I think it still turns out terrific!
~M
Sausage and Roasted Vegetable Penne
servings: 5
WW points: 9
1 medium onion, cut into wedges
1 medium zucchini, cut in half lengthwise
1 red bell pepper, cheeks removed
1/2 lb button mushrooms, stemmed
1 1/2 tsp olive oil (I cut down on this)
kosher salt and freshly ground black pepper
1/2 pint grape tomatoes
2 links hot or sweet italian sausage, casings removed
1/4 c white wine
12 oz whole grain penne pasta, cooked according to package and reserve 1/2 c cooking liquid
grated parmesan to garnish
Preheat the oven to 400 degrees F.
In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 teaspoons (this used to be tablespoons but I lessened it for WW purposes) oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.
What I do love about this recipe is that you can improvise a bit. For example, this time I did not have zucchini on hand, but I had extra tomatoes, and a green bell pepper instead of red. I think it still turns out terrific!
~M
posted by multitaskingmom | 5:44 AM
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