AUTUMN ROASTED TOMATO AND SAUSAGE PASTA
September 27, 2011 11:20AM
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Updated: November 10, 2011 5:58PM
MAKES 6 SERVINGS
1 pint cherry tomatoes, halved 4 garlic cloves 2 green bell peppers, cored and cut into thick strips 1 large red onion, roughly chopped 1 (8-ounce) package white 1 (12-ounce) package cooked Italian chicken sausage, cut into 1-inch chunks 4 large carrots, peeled and cut into 3 tablespoons olive oil 1 teaspoon dried oregano 1 teaspoon dried basil Kosher salt and ground black pepper 1 pound spaghetti Grated Parmesan cheese
button mushrooms
Heat oven to 300 degrees.
On rimmed baking sheet, combine tomatoes, garlic, peppers, red onions, mushrooms, sausage and carrots. Drizzle oil over vegetables, then sprinkle with oregano and basil. Use your hands to toss vegetables and sausage until coated, then spread in an even layer.
Place in oven and roast for 40 minutes. Walk away and do something fun for the first 20 minutes.
Bring large pot of salted water to a boil. Add spaghetti and cook according to package directions. Drain, then divide between serving plates.
Spoon roasted vegetable and sausage mixture, including any juices that have collected in pan, over pasta. Top with Parmesan and pine nuts.
Nutrition facts per serving: 521 calories, 16 g fat, 3 g saturated fat, 50 mg cholesterol, 70 g carbohydrates, 9 g sugars, 26 g protein, 611 mg sodium, 6 g fiber
