As a kid, I was always mixing all the food on my plate together. All the vegetables would get stirred with whatever protein we were eating. If there was gravy on the plate, then you could forget about it! Everything was turned into one giant sloppy plate of mush. But boy did it taste good!
That’s why I love these one pan pasta meals. Okay, it’s not so much mush now, which is a good thing, but there are tons of ingredients in this recipe that can all taste delicious on a fork together. Plus, a creamy sauce brings everything together!
1 cup dry Fusilli Pasta
7 ounces Smoked Sausage (about ½ of a 13 ounce package)
½ of a Zucchini
½ of a Yellow Squash
½ cup Broccoli Florets
½ of a Green Bell Pepper
½ of a Red Bell Pepper
1 tablespoon Olive Oil
½ teaspoon ground Black Pepper
1 teaspoon dried Oregano
1 tablespoon dried Parsley Flakes
¾ cup Milk (or Cream)
1 tablespoon Grated Parmesan Cheese
2 heaping teaspoons Capers (optional)
2 dashes Salt
Cook the pasta until it’s al dente (about 7 minutes), drain and set aside. Slice the green and red bell peppers, and cut the zucchini and yellow squash into bite size pieces. Cut the broccoli florets, and the smoked sausage into pieces about 1 ½ inches thick.
Heat a skillet on medium heat and add the olive oil. Add the bell peppers, broccoli, sausage, oregano, zucchini, yellow squash, and a couple dashes of salt. Stir in the pasta.
Add the milk (or cream), the parmesan cheese, pepper, parsley and capers (optional). Stir all of the ingredients together and cook for another 5 minutes. Serve immediately.
Squeeze the juice from a lemon quarter over each serving.
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Quick Tip: For a thicker sauce, use heavy cream. For a thinner pasta, just use milk.
Recipe and image courtesy of: Coupon Clipping Cook