I owe you a lot of posts-- a recap of our trip to Erie/Buffalo and Liz's wedding, recent restaurant visits, and some recipe recaps. After returning from Erie on Sunday I was off to the north suburbs for work on Monday and will be spending today in Indianapolis so I haven't had much time to catch my breath. Or cook. Or write blog posts.
In the interim though, I am digging into my dinner archives and pulling out an easy one-dish pasta recipe perfect for busy weeks/nights like the one we are currently experiencing here at A Squared. Chicken sausage is a quick way to add protein to your pasta dinner and if you've made my red pepper pesto before and have it in your freezer then this dinner comes together super quickly.
Enjoy the pasta and let's catch up soon!
Ingredients:
- Extra virgin olive oil
- Salt and pepper
- 2 small zucchini, sliced in half lengthwise and then cut into 1/2 inch (half circle) slices
- 1 small yellow onion, diced into 1/2-inch pieces
- 2 cups dry whole grain penne
- 2 Italian chicken sausage links, cut into 1/2 inch slices on the diagonal
- 1 batch roasted red pepper pesto *Click here for recipe
- Crumbled goat cheese, for serving
Preheat oven to 400 degrees. Lightly grease a baking sheet with olive oil. Arrange zucchini slices and onion on the sheet, season with salt and pepper, and drizzle lightly with olive oil. Roast in the oven for about 15 minutes, remove and stir vegetables, and roast for an additional 10-15 minutes until vegetables are soft and lightly browned.
Heat a skillet over medium high heat. Lightly grease with olive oil and add chicken sausage, browning on both sides.
Bring a pot of salted water to boil and cook penne according to package directions. Once al dente, drain pasta and reserve 1/2 cup cooking liquid.
Add pasta to a large bowl and pour in red pepper pesto. Add reserved cooking liquid as needed until the a light sauce comes to together. Add zucchini, onions, and chicken sausage, and stir to combine. Serve with crumbled goat cheese on top.
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