Every once in awhile I take what I have on hand and simply wing it to create a meal. Often it’s ok…doable for a night and other times it turns out so. good. This recipe ended with the light flavor of the white wine sauce with fresh zucchini and tomatoes against the bold flavor of sausage. Yum! It’s a no fuss recipe where the ingredients do the talking.
When I make pasta dishes I always try to add protein and vegetables so I can use less pasta per serving. This is one way to enjoy pasta without racking up too much carbohydrate with your meal. You also get the added benefit of protein with the sausage and an array of vitamins and minerals with the tomatoes and zucchini. Serve this with a tossed green salad and you’ve got a wonderful Spring meal.
- 4 Precooked Chicken Sausage links, cut into ½ inch rounds
- ½ pound rigatoni
- 1 tablespoon butter
- ½ cup white wine
- 1 shallot, chopped (for bolder flavor use 3 garlic cloves)
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons grated Parmesan, ~1 tablespoon per serving
- 2 zucchini, diced
- ~ 10 cherry tomatoes, halved
- Salt to taste
- Cook pasta to package directions, al dente. Meanwhile, saute shallot on medium-low heat in butter for 2 to 3 min.
- Add the sausage and zucchini and cook for another 2 minutes until heated through and zucchini is just starting to soften. Add wine and deglaze pan, add tomatoes and simmer for another 2 to 5 minutes. Toss mixture together with pasta until well blended.
- Serve with a sprinkle of Parmesan and fresh parsley. Add salt to taste.
- Note: Don't overcook your zucchini and tomatoes. If they're starting to look too soft move on to the next step.
Meri Raffetto is the founder of Real Living Nutrition, triplet mom, dog butler and author of the Glycemic Index Diet for Dummies® and coauthor of Glycemic Index Cookbook for Dummies® and Mediterranean Diet Cookbook for Dummies®.