Don’t you just want a nice heaping bowl of pasta every once in a while? I honestly don’t incorporate pasta all that often in our recipes, much to the chagrin of my husband; who could eat pasta and bread everyday with no guilt!
For this recipe, I used whole wheat pasta (you could use any kind you like) Whole-wheat pasta used to be hard to stomach. So many people tried it in the past and were turned off; never to try it again ~ Sure, it was good for you—loaded with vitamins and minerals and containing two to three times as much fiber as refined-wheat pasta, but the consistency ranged from brittle to sticky while taste traveled from bland to bitter. Today the way this pasta is made has transformed its taste and I would highly recommend giving it another go. Whole-wheat pasta, which is made from flour that uses the entire grain seed and contains slightly more protein than refined-wheat pasta has a taste of nutty and earthy tones. Well worth substituting your typical processed white pasta.
Also I added tons of veggies and used chicken sausage rather than a beef or kielbasa. By adding veggies and chicken sausage to the whole wheat pasta you have a meal that’s just better for you all around. This turned out great and I loved the flavor profile of the entire bowl. I managed to only eat one bowl by the way.. Not that I did not want to get another one =)
1 (16 ounce) package penne Whole Wheat pasta
4 (3.5 ounce) links chicken sausages, sliced
1 onion, chopped 1 clove garlic, minced
1 teaspoon Italian seasoning
2 tsp oil (I used Garlic and Parmesan infused oil)
a few shakes of red pepper flakes (to your taste)
salt to taste
ground black pepper to taste
1 (14.5 ounce) can stewed tomatoes Chopped
1/4 cup sherry
2 tsp corn starch
1/4 cup water
3 zucchinis, thickly sliced
In a large pot with boiling salted water cook pasta until al dente. Drain.
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