Super duper late post but we finally made it to our Cape rental yesterday for the week and well packing up a car and driving anywhere with a toddler is like that box of chocolates on Forest Gump, you never know what you're gonna get. In our case, a toddler with the last of her molars poking through refusing to nap and a LOT of songs to keep her entertained. But here it is, a nother delish non-recipe (because it's so easy) recipe, perfect for all summer long.
Do you know what you do when you find 4 boxes of pre-preggo summer clothes from your NYC single girl life? Jump for joy!!! What do you do when you try a few things on and realize that holy moly you are definitely not a size 0/2 anymore? Well you vow to only have lemon water and smooth move tea until you fit into that Marc Jacobs skirt and Alice and Olivia dress.... But then when the MR gets home and you realize you have to feed him (and the other weekend guests) well you pull out the rest of your CSA zucchini and check your freezer to make a filling and healthy meal. Little did I know it would be yhis yummy! And yes I had some too. And maybe icecream too...
This dish is such a compromise between the MR and I, he is a pasta lover and I am not but throw in a veggie and tons of garlic and I am all for it.
I had organic spicy turkey sausage (always buy a few packages when they are on sale, freeze and defrost the night before in the fridge) and I made it again this week for my sister and a friend with much more zucchini, julienned carrots and shrimp and it was seriously delish. It's perfect without the protein too.
My advice: you can't go wrong with what you add in there, so check out the farmers market haul or what's left in the veggie drawer and go crazy.
This is how I made it:
Ingredients
2/3 package of organic whole wheat pasta (cooked al dente and cooled, I made it ahead during napy time)
1package of Spicy Turkey Sausage (Nature's Promise)
6 small Zucchini (from my CSA)
1 package of grape tomatoes
3 garlic cloves, minced
2 tbs olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary powder
1 tsp onion powder
1/2 tsp black pepper
1 tsp salt
Recipe
Brown the sausage on all sides in medium high heat and then cover for a few minutes to cook through.
While they brown up, julienne the Zucch's which can be done ahead and stored int he fridge (I used this but want this!)
Remove sausage from the pan and set aside.
Add olive oil and galic (careful not to burn!)
Add herbs and onion powder
Toss in pasta and zuccini, use tongs and get them covered in the seasoned oil.
Add Salt and pepper
Cut up sausage and add.
toss gently so the sausage doesn't come apart.
Served about 4 (and enough for second helpings!)
Add more julienned or chopped veggies to lighten, or more pasta, change the protein to what you have on hand. My motto in the kitchen after baby is MAKE IT EASY.
Can imagine a yummy pesto would be great too!!!
We are off to celebrate the MR's bday!! Hope you all enjoy a perfect Sunday.
xo
Natalie