Tuesday, June 11, 2019

Eat it Now Vegetable Pasta Medley With Sausage

Do you have food in your refrigerator you have to EAT IT NOW or it’s going bad? I always seem to. I think it’s because I never use everything in its entirety. So I have a little bit of sausage and maybe 3 oz of mushrooms and 1 leek. Then I wonder what the heck am I going to do with it and can I combine it into one recipe. So here is my Vegetable Pasta Medley for sausage, corn, leek and mushrooms. What do you think? 

Serves 4 Total Time: 20 minutes


8 oz pasta of your choice 
1 teaspoon salt 
3 tablespoons olive oil 
12 oz pkg sausage, cut into 1/4” pieces 
8 oz mushrooms, sliced thin 
2 1/2 cups corn, fresh or frozen (4 ears)
2 medium leeks, chopped 
2 tablespoons butter 
1 lemon for zest and juice 
1/4 cup chopped basil to garnish 


Cook pasta in a large pot of boiling, salted water until almost al dente, 8 to 10 minutes. Drain pasta, reserving ½ cup of the pasta water. Meanwhile, heat oil in a large skillet over medium-high. Add sausage and mushrooms and cook, stirring often, until they begin to brown, about 5 minutes. Add corn, leeks, and salt and cook, stirring often, until corn is tender and leeks are soft, about 4 minutes.

Add butter, lemon zest, and reserved pasta water and cook, tossing, until liquid reduces and coats pasta, about 3 minutes. Add lemon juice and toss to coat. Serve topped with basil. Yum Yum! 

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