Wendy & Dave recently made a pasta recipe that included cherry tomatoes, pesto & parm. I was searching the cabinets last night and came up with this dish inspired by those ingredients. I can rarely re-create my improv recipes, which is why I'm starting to document them here :)
1 lb. whole wheat pasta (rotini is great because it soaks up the pesto)
1-1/2 pints cherry tomatoes
A few drizzles of extra virgin olive oil
Salt and pepper
10 oz. mushrooms, cleaned and sliced
1/2 pkg. of your favorite chicken sausage (I used jalapeno), halved and sliced
Italian seasoning
A few handfuls of fresh spinach (optional)
1 jar prepared pesto
Freshly ground parmesan cheese
1. Preheat oven to 400 degrees. Toss cherry tomatoes in olive oil and season generously with salt and pepper. Roast for ~ 40-50 minutes, or until tomatoes have burst.
2. Add ~ 1 T. olive oil to a large skillet and heat over medium-high. Add chicken sausage and give it a little headstart on browning before adding the mushrooms. Cook mushrooms and sausage until the mushrooms are browned and juicy; add a little italian seasoning and remove from the heat.
3. Cook pasta according to package directions. About 2 minutes before it's done, throw in a few handfuls of spinach. Drain pasta thoroughly.
4. Return pasta to the stockpot and add a jar of pesto. Add the mushroom mixture and roasted tomatoes. Add a generous bit of freshly grated parmesan (for this I love my microplane).
Enjoy!
1-1/2 pints cherry tomatoes
A few drizzles of extra virgin olive oil
Salt and pepper
10 oz. mushrooms, cleaned and sliced
1/2 pkg. of your favorite chicken sausage (I used jalapeno), halved and sliced
Italian seasoning
A few handfuls of fresh spinach (optional)
1 jar prepared pesto
Freshly ground parmesan cheese
1. Preheat oven to 400 degrees. Toss cherry tomatoes in olive oil and season generously with salt and pepper. Roast for ~ 40-50 minutes, or until tomatoes have burst.
2. Add ~ 1 T. olive oil to a large skillet and heat over medium-high. Add chicken sausage and give it a little headstart on browning before adding the mushrooms. Cook mushrooms and sausage until the mushrooms are browned and juicy; add a little italian seasoning and remove from the heat.
3. Cook pasta according to package directions. About 2 minutes before it's done, throw in a few handfuls of spinach. Drain pasta thoroughly.
4. Return pasta to the stockpot and add a jar of pesto. Add the mushroom mixture and roasted tomatoes. Add a generous bit of freshly grated parmesan (for this I love my microplane).
Enjoy!
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