Unfortunately, when you’re dieting (or even just trying to be mindful of what you eat) this no-brainer dinner can be a nightmare. Sure, it’s easy. But have you ever stopped to take a look at what one serving of pasta really looks like? It’s not very much at all and, if it’s all you’re having for dinner, it probably won’t leave you feeling very satisfied. Bulk it up with lots of fresh, seasonal vegetables though, and you’re well on your way to a dinner that will leave a smile on your face and some extra room in your waistband.
The best part? It only takes about 5 minutes longer to make than your classic pasta and sauce.
Pasta with Summer Vegetables
1 box Penne Pasta*
1 package (4 links) Roasted Red Pepper Chicken Sausage, sliced
1 Onion, sliced
1 Red Bell Pepper, sliced
1 smal Eggplant, peeled and chopped
1 Zucchini, cut into half circles
1 jar Shop Rite Imported Arrabbiata Pasta Sauce
Crushed Red Pepper Flakes
Fresh Basil, cut into ribbons
1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes, or until “al dente.” Drain.
2. While the pasta is cooking, prepare the sauce: Spray a large pot with cooking spray and place of high heat. Add the chicken sauge and cook 1-2 minutes, or until lightly browned. Remove from pot and reduce heat to medium. Add the pepper, onion, eggplant, and zucchini. Cook 5 minutes, or until the vegetables are softened. Add the sausage and sauce. Simmer until saue is heated through (4-5 minutes, or however long it takes for your pasta to finish cooking). Season with red pepper flakes.
3. In a large serving bowl, combine the sauce with the cooked pasta. Stir in the fresh basil.
*Look for whole wheat pasta or pasta with added fiber for an extra nutritional boost!
Note: As a member of the ShopRite PotLuck Blog Panel, I received the Imported Arrabbiata Pasta Sauce for free.