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Heart-Healthy Pasta
Heart-Healthy Pasta
Debbie Matenopoulos whips up an easy pasta dish packed with hearty protein and nutritious vegetables.
Sage Sausage, Asparagus and Tomato Pasta
Debbie Matenopoulos
Ingredients:
1 package mild Sausage (sage sausage if you can find it).
1 package Fusilli, Penne, Pappardelle, Bowtie, or any kind of pasta of your choice that is not a noodle
1 bunch of Asparagus
1 package Cherry Tomatoes
Grated Parmesan Cheese
4 or 5 cloves Garlic
Chicken Stock
Salt
Sage
Basil
Olive Oil
1-2 Lemons
Directions:
1. Boil 4 quarts of water salted like the sea.
2. In the meantime, cut asparagus into small pieces, chop cherry tomatoes in half, chop garlic, basil and sage, lemons and set aside.
3. In a deep, large skillet add a bit of Olive Oil and begin to brown the sausage.
4. Once browned, remove from the pan and set aside.
5. Drain some of the sausage fat from the pan, add olive oil or Chicken Stock or a bit of water to the pan, drop in the asparagus and cook for 3 or 4 minutes.
6. Add cherry tomatoes. Cook until the burst and wilt a bit.
7. Add garlic.
8. Add sausage back into the pan with vegetables, add chopped basil and sage, heat on low.
9. Add pasta to boiling water. Cook 1-2 minutes less than what the package says.
10. Drain pasta, add pasta to a deep pan with vegetables or transfer to a stock pot. Add pasta water, more basil and sage and lemon juice from 1/2 to 1 lemon stir and continue to keep on low heat for 1 or 2 more minutes.
11. Transfer to serving bowls.
12. Add grated parmesan and a touch more of lemon if desired and serve.
13. Enjoy!!
TIP: Save some extra pasta water in a jar in the fridge to reheat the leftover pasta the next day. It will taste like it was just made!
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