Refrigerator Pasta
photo by Thyme Savours
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 1⁄2 lb farfalle pasta
- 1 red pepper
- 3 medium carrots
- 4 large mushrooms
- 4 white asparagus
- 1 cup frozen peas
- 1 cup grape tomatoes
- 1 lb hot Italian sausage
- 1⁄4 cup arugula
- 1 shallot
- 2 garlic cloves
- 1 1⁄2 cups chicken broth
- 1⁄2 cup light cream
- 1⁄2 cup white wine
- 1 teaspoon all purpose Greek seasoning
- salt
- pepper
- olive oil
- parmigiano-reggiano cheese
directions
- Cook Farfalle Pasta until al dente and set aside
- In large saute pan, brown Hot Italian Sausage until cooked thoroughly. Drain and set aside.
- Finely dice shallots and mince garlic
- Cut the fresh vegetables into bite sized portions. Keep in mind, that ingredients should be similar in size to ensure evenness while cooking.
- In same saute pan, cover the bottom on the pan with olive oil. Add shallots and garlic and saute until translucent
- Add white wine, chicken broth,cream, Greek seasoning, and salt and pepper Allow to boil, then turn down to a simmer.
- Add the vegetable ingredients and allow to cook until they are tender but not mushy.
- Add frozen peas and sausage and cook for approximately 3 minutes or until warmed thoroughly
- Add pasta and toss until ingredients are mixed thoroughly
- Serve with fresh arugula and cheese
- Enjoy!
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