An easy weeknight meal that comes together in minutes and is packed with veggies and protein.
- 12 oz Italian sausage
- 12 oz brown rice pasta for gluten-free
- 1/2 red bell pepper
- 1/2 orange bell pepper
- 1 bunch asparagus
- 1 large zucchini
- 4-6 cloves of garlic
- 4 Tbsp butter or oil
- juice of 1 lemon
- Salt & Pepper
- 1/4-1/2 cup parmesan cheese shredded (optional)
-
Dice sausages into thin slices. Heat 1 Tbsp butter or oil in a large skillet. Saute sausage slices to brown slightly and set aside.
-
Prepare/chop all of the veggies into similar, bite-sized pieces. Peel and mince/finely chop the garlic.
-
Add another 1-2 tablespoons of butter to the same pan and begin cooking the asparagus for 2 minutes. Then add the rest of the veggies, as well as a salt, pepper, and garlic. Saute until the veggies just begin to soften (about 3-5 minutes).
-
While the veggies are cooking, boil a pot of water for the pasta, and cook according to package instructions. When pasta is cooked (usually takes between 8-10 minutes), drain but reserve about 1/4 cup pasta water to add back later if needed.
-
Add the sausages back to the pan of veggies and mix to combine evenly.
-
Add the cooked pasta to a large serving bowl, add last Tbsp of butter, and sprinkle about 1/4 cup of shredded parmesan cheese (if using), then mix well. If the pasta seems dry, slowly add the reserved pasta water. Add all the vegetables and sausages, and some extra salt and pepper. Lastly, add the juice of 1 lemon and mix gently.
-
Serve into individual portions, and sprinkle a little extra parmesan cheese on top if using.