So technically this isn’t a meatless Monday dish but it COULD be if you omitted the sausage. I was going to go the vegetarian route but I felt like I needed some protein, specifically in the form of Italian sausage. This dish was so easy and could be done in a flash if you had everything prepped and ready. That being said it took me about 50 minutes because I was multi-tasking (dancing in the kitchen and talking on the phone) in between chopping and sauteing veggies!
Pesto Pasta with Veggies and Italian Sausage
(I used the veggies I had on hand but you could totally alter the veggies to whatever you like)
1 box of Pasta (I used Rigatoni)
1 onion, sliced
1 zucchini, cut in half moons
1 bunch of carrots, cut at an angle into 1 inch pieces
1 bunch of asparagus
6-8 baby portabella mushrooms
1 C. of Pesto
(Now if you stopped here it could count as a vegetarian dish, vegan even if you skip the cheese!)
4 Italian Sausage Links
Preheat oven to 425˚Toss zucchini, carrots and asparagus on a cookie sheet with salt, pepper and olive oil. (You could also roast the peppers, onions and mushrooms…)
Cook your pasta according to the directions on the package.
In a large pre-heated skillet sautee the onions, mushrooms and peppers then transfer into a glass bowl. Cook the sausage until done, slice into small circles and toss with the vegetables. Remove the veggies from the oven after about 20 minutes and add to the mix of sausage and veggies. In a serving bowl pour pesto into the bottom, add a spponful or two of pasta cooking water and wisk together. Add cooked pasta and coat with pesto. Top with veggie and sausage mixture. Top with parmesan cheese and serve while hot!
Serve with a green salad and you’re good to go! Happy Monday 🙂