Keep it simple. Keep it fast. Try this recipe for roasted sausages and vegetables over pasta. It’s very basic, but tasty. And the dish covers 4 of the 5 food groups! Best of all, this dish can be made in 28 minutes or less!
- 1 Yellow bell pepper, sliced
- 1 Red bell pepper, sliced
- ½ Onion, sliced or chopped
- 1 cup Grape or cherry tomatoes, halved
- 6 Mild Italian sausage links (cut into “pieces”)
- 2 tablespoons Olive oil, divided
- 1-½ tsp Fine salt
- ½ teaspoon Black pepper
- 8 ounces, weight Linguine Noodles
- Parmesan cheese (shredded or shredded)
Preheat the oven to 425 degrees. While heating, cut the vegetables and sausages.
Place chopped vegetables and sausage in a large bowl. Pour 1 tablespoon of olive oil, 1 teaspoon of salt and whole pepper over the contents of the bowl. Mix until evenly coated.
Line a baking sheet with foil and spray lightly with cooking spray. Spread the sausages and vegetables evenly on the baking sheet. Bake for 20 minutes, turning the sausages and vegetables halfway through cooking. (Make sure the sausage is cooked through and the vegetables are tender.)
Meanwhile, fill a large saucepan with water, add the remaining 1/2 teaspoon salt and bring to a boil. Cook the pasta according to the instructions on the package. Drain the pasta, return to the pan and coat/toss with the remaining tablespoon of olive oil.
Plate of noodles with a mixture of sausages and vegetables on top, sprinkled with parmesan cheese.