P is for Pasta and Pantry

Lately I've been trying to make meals out of whatever I have in my pantry/ fridge at that moment. I really need to get back in the swing of things and start stocking up my kitchen and planning my meals ahead of time. Although, there is something satisfying about creating something out of nothing. :)

On hand I had some ingredients that made this roasted veggie pasta dish a great success!

Pasta with Roasted Veggies and Roasted Garlic Chicken Sausage

Ingredients:

2 cups of cauliflower florets

1 cup of frozen roasted corn

1 jar of roasted bell peppers

1 tablespoon of garlic

1 package of roasted garlic chicken sausage

1/4 cup of white wine

2 tablespoons of butter

1 box of pasta

juice of half a lemon

3 tablespoons of parmesan cheese

thyme and basil for garnishing

1. Prepare pasta according to directions on box and set aside. Reserve 1/4 cup of pasta water to add later.

2. Cook the cauliflower in boiling water until fork tender.

3. Quickly transfer the cooked cauliflower to a bowl of ice water to immediately stop the cooking process. Once cool drain liquid until ready to cook with other veggies.

4. Next, slice the sausages into 1/3 inch medallions and cook on med heat with 1 tablespoon of butter. Once they are golden brown set aside in another dish.

5. In the same pan, cook the vegetables, garlic, lemon juice, and white wine with 1 tablespoon of butter.

6. Add the cooked chicken sausage to the vegetable mixture.

7. Combine with the pasta and garnish with basil, thyme, and parmesan cheese!

Hearty delicious and easy!!

Enjoy!