Rustic Grilled Vegetable & Sausage Pasta

Rustic Grilled Vegetable & Sausage Pasta might be a good recipe to expand your main course repertoire. Watching your figure? This dairy free recipe has 573 calories, 24g of protein, and 22g of fat per serving. This recipe serves 6 and costs $1.67 per serving. 225 people were impressed by this recipe. If you have zucchini, red wine, white onion, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. It is brought to you by Boulder Locavore. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 76%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Sausage and Spring Vegetable Pasta, Dry Sausage & Fresh Vegetable Pasta with Cheese, and Weeknight Sausage and Cheesy Vegetable Penne Pasta.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

32 ounces Marinara Sauce

1 package Pasta (Elbow, Penne or Fusilli); gluten-free or regular*

1 medium Red Onion, sliced in ½ inch slices

¼ cup Red Wine

1 pound loose Sweet Italian Sausage

1 medium White Onion, sliced in ½ inch slices

1 medium Zucchini (approximately 8 inches long, 2 inches diameter), sliced in ½ inch slices

Equipment:

grill

food processor

frying pan

Cooking instruction summary:

Heat grill to 350 degrees. When hot brush grill clean. Brush both sides of vegetables with olive oil. Grill until each side had grill marks and the vegetables are cooked (about 5-7 minutes). Remove and allow to cool to room temperature.Bring water for pasta to a boil and cook pasta per package instructions. Proceed with the sauce recipe; draining and rinsing (if package calls for) pasta when finished cooking. Toss with 2 teaspoons-1 tablespoon olive oil.Place grilled vegetables in a food processor and pulse into a thick, rustic puree.In a large frying pan over medium-high heat, add 2 teaspoons olive oil. Once heated add the crumbled sausage and cook until browned. Add pureed vegetables and red wine. Stir frequently until the red wine has evaporated and been absorbed.Add the marinara sauce; still to combine. Lower heat to low and allow to simmer for 20 minutes. When done, mix into pasta or serve on top of the pasta as preferred.

 

Step by step:


1. Heat grill to 350 degrees. When hot brush grill clean.

2. Brush both sides of vegetables with olive oil. Grill until each side had grill marks and the vegetables are cooked (about 5-7 minutes).

3. Remove and allow to cool to room temperature.Bring water for pasta to a boil and cook pasta per package instructions. Proceed with the sauce recipe; draining and rinsing (if package calls for) pasta when finished cooking. Toss with 2 teaspoons-1 tablespoon olive oil.

4. Place grilled vegetables in a food processor and pulse into a thick, rustic puree.In a large frying pan over medium-high heat, add 2 teaspoons olive oil. Once heated add the crumbled sausage and cook until browned.

5. Add pureed vegetables and red wine. Stir frequently until the red wine has evaporated and been absorbed.

6. Add the marinara sauce; still to combine. Lower heat to low and allow to simmer for 20 minutes. When done, mix into pasta or serve on top of the pasta as preferred.


Nutrition Information:

Quickview
573k Calories
23g Protein
21g Total Fat
68g Carbs
15% Health Score
Limit These
Calories
573k
29%

Fat
21g
33%

  Saturated Fat
6g
43%

Carbohydrates
68g
23%

  Sugar
10g
12%

Cholesterol
54mg
18%

Sodium
1282mg
56%

Alcohol
1g
6%

Get Enough Of These
Protein
23g
48%

Selenium
47µg
69%

Manganese
0.97mg
49%

Vitamin B3
6mg
33%

Phosphorus
308mg
31%

Vitamin B6
0.59mg
29%

Potassium
1006mg
29%

Vitamin C
19mg
24%

Copper
0.48mg
24%

Vitamin B1
0.34mg
23%

Fiber
5g
22%

Magnesium
85mg
21%

Zinc
3mg
21%

Iron
3mg
20%

Vitamin B2
0.28mg
17%

Vitamin E
2mg
16%

Vitamin A
777IU
16%

Vitamin B5
1mg
14%

Folate
45µg
11%

Vitamin B12
0.64µg
11%

Vitamin D
0.98µg
7%

Vitamin K
6µg
6%

Calcium
56mg
6%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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