Pasta with Grilled Sausage & Veggies

I love summer for all of the yummy garden vegetable. There are so many ways to cook them & I love discovering new ways to serve them. Grilling the vegetables & Italian sausage & adding them to pasta is an amazing way to serve them. This dish was a hit.


Ingredients
Italian Sausage (hot or mild)
1 green bell pepper, seeded & halved
1 red bell pepper, seeded & halved
1 yellow squash, halved
1 zucchini, halved
1/4 c balsamic or Italian dressing
Spaghetti
Salt & Pepper
Parmesan cheese


Directions
Light grill. Place vegetables in a large bowl & pour dressing over. Baste until all the pieces are covered. Let the vegetables sit. Cook Italian sausage on the grill for 8 minutes, turn frequently. Add the vegetables, turn frequently. Baste the vegetables with the dressing while they cook. Continue to cook sausage & vegetables until cooked through (15-20 minutes). Remove from grill. Allow to rest. In a large pot cook spaghetti until al dente. Drain, reserving about 1 cup of the pasta water. Chop sausage & vegetables. Add into the spaghetti. Toss with 1-2 tablespoons of olive oil & enough of the reserved pasta water to moisten. Sprinkle with salt, pepper & parmesan cheese.




Recipe adapted from All You

BBQ Burgers & Veggies

Ingredients
1 1/2 lb ground chuck
1 envelope onion soup mix
1 1/4 c barbecue sauce, divided
1 1/2 c sliced zucchini
1 1/2 c sliced yellow squash
1 1/2 c sliced carrots (or baby carrots)
2 tbsp. minced garlic
1/4 c Italian dressing
3 ears corn, halved

Directions
In bowl, mix beef, soup mix & 3/4 cup barbecue sauce. Shape into 6 patties. In a separate bowl, toss the next 5 ingredients. Coat 6 sheets of heavy duty foil (I use 3 layers of regular foil) with cooking spray. Add patties, top with remaining barbecue sauce. Add corn & veggies. Fold foil to enclose, double sealing seams. Grill 15-20 minutes, or until patties are done. Let sit 2-3 minutes. Carefully open & serve. I served ours right out of the tin foil pack. Easy clean-up!

 

 

 

Recipe courtesy First For Women 

Parmesan Squash Saute

I love summer veggies especially zucchini and squash. I created this as one way to enjoy them as a fresh, yummy side dish.

Ingredients
Zucchini, sliced
Squash, sliced
2 tbsp Olive oil
Parmesan
Salt and pepper

Directions
In a large skillet, heat olive oil. Add sliced veggies and saute until crisp tender. Sprinkle with salt, pepper and Parmesan to taste.

Rosemary Chicken with Vegetables

We love pasta in our house. There are so many ways to make a good pasta dish. This one is no exception. I loved the zucchini and squash mixed in with the pasta.

Ingredients
4 boneless, skinless chicken breasts
1/2 tsp lemon pepper seasoning
2 tbsp olive oil
2 garlic cloves, minced
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow squash, cut into 1/4-inch slices
1/2 c apple juice
1/2 tsp dried rosemary, crushed
2 tbsp dry white wine or chicken broth
2 tsp cornstarch
1 c halved cherry or grape tomatoes
Cooked linguine

Directions
Sprinkle chicken with lemon pepper seasoning. In a large skillet, cook chicken in hot oil over medium heat for 8-10 minutes or until chicken is no longer pink. Remove chicken and keep warm. Meanwhile, cook pasta according to package directions. Drain and keep warm. Add garlic to skillet. Cook for 15 seconds. Add zucchini, squash, apple juice and rosemary. Bring to boiling; reduce heat. Cover and simmer for 2 minutes. In a small bowl, stir together wine and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook for 2 minutes. Stir in tomatoes. Serve vegetables and pasta with chicken.

Squash & Veggie Couscous

Another winner! We loved this side dish! You could add all kinds of different veggies.

Ingredients
1 c chicken broth
3/4 c uncooked couscous
2 yellow squash, chopped
3/4 c carrot, chopped
1/2 c green pepper, chopped
1/4 c sweet onion, chopped
2 tbsp butter
1/2 tsp Italian seasoning
1/2 tsp lemon pepper seasoning

Directions
In a small saucepan, bring broth to a boil. Stir in couscous. Remove from heat; cover & let stand for 5-10 minutes or until broth is absorbed. Meanwhile, in a large skillet, saute the squash, carrot, green pepper & onion in butter until tender. Stir in seasonings. Fluff couscous with a fork; toss with vegetable mixture.

Garden Vegetable & Chicken Skillett

Don't you just love those meals that are quick, easy & all in one pan? I do too! You will enjoy this one-skillet dinner.

Ingredients
1 1/2# boneless, skinless chicken breasts, cubed
1 medium yellow summer squash, chopped
1 medium onion, chopped
1 medium carrot, chopped
2 tbsp butter
3 c fresh baby spinach
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 c uncooked instant brown rice
1 1/4 c water
1 tbsp lemon juice

Directions
In a large skillet, saute the chicken, squash, onion & carrot in butter for 5-6 minutes or until chicken is no longer pink. Drain. Add spinach, garlic, salt, thyme & pepper. Cook 2 minutes. Stir in rice & water. Bring to a boil. Reduce heat. Cover & simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.