Sausage and Butternut/Broccoli Rabe Pasta

Many people do not to associate cooking from scratch as convenient, but I hope as you follow this blog, you will realize it isn't as hard as you may think. With my boy's schedules, I usually don't have more than a half hour to get dinner on the table between activities and bedtime routine. So I have had to become creative and learn methods of making a meal come together quickly. This meal is one example of a meal that can be broken down into steps and then served with minimal fuss. I roasted the vegetables and sausage on a Sunday night and placed them in the fridge. On Tuesday night, I simply boiled the pasta, microwaved the veggies and tossed it all together with the olive oil and cheese. TA-DA! A healthy, homemade dinner with almost no cleanup required. Everyone liked it and it was even better as leftovers!

Roasted Butternut Squash-Broccoli Rabe Pasta with Sausage (Printable version)
2 cups butternut squash, peeled and cubed
2 cups broccoli rabe, cut into 1 inch pieces
2 small red onions, sliced
4 links sweet Italian sausage, sliced into 1/2 inch coins
5 cloves garlics, smashed and left in their skins
1 teaspoon Italian Seasoning
2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
For the pasta:
1 1lb. pasta cooked according to package directions
2 tablespoons butter
2 tablespoons olive oil
1/2 cup Pecorino-Romano grated cheese
1. In a large bowl toss veggies, sausage and garlic with seasoning, salt and pepper and olive oil.
2. Roast in a 400 degree oven for 25-30 minutes stirring every 10 minutes until veggies are tender and browned
3. While veggies and sausage are roasting, boil pasta
4. Once veggies are cooked and pasta is done, toss pasta with butter, olive oil, cheese and veggie mixture. 
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