Recipes and Links

Summer Vegetable Pasta

I found this fun pasta, trattole, on sale (!) at a local supermarket.  Who could resist? The ingredients in this dish are just a suggestion.  It's what we had in the refrigerator.  Have fun putting together different veggie combinations, using different Flying Olive EVOO's,  and adding or leaving out any  meat.  Barb L.

Yield: About 6-8 servings

Ingredients:

8 oz unusual pasta such as Trottole (in photo) or a more common large-sized pasta such as cavatappi (or a larger sized pasta you have on hand)

Salt

2 Tbsp Flying Olive Garlic, Basil, Tuscan Herb, of Flying OliveEVOO of Choice, divided

½ purple onion, diced

½ orange bell pepper (use what you have), diced

½ medium yellow or green zucchini, cut into quarters, then sliced into 1” pieces

1 package (1.22 oz package) (such as Jennie-O) Sweet Italian sausage, casings removed and crumbled

About 1 tsp Italian spices (such as McCormick’s Italian Spice Grinder)

3 cloves garlic, minced, about 2 Tbsp

7-8 basil leaves, julienned or chiffonade + 1 sprig of basil for garnish

15-20 cherry tomatoes, sliced in half from top to bottom, various colors if you have

10 Kalamata olives, sliced

2-3 sundried tomatoes, chopped

¼ white wine or chicken broth

1 cup meatless tomato sauce

Freshly ground black pepper

1 Tbsp of chopped parsley to garnish, if desired

Shredded Parmesan cheese, if desired

Directions:

Start the water boiling for the pasta. Add some salt. When it starts to boil, add pasta and swirl a few times to keep from sticking. Turn down and cook 1-2 minutes less than the package direction (al dente).

While the pasta is cooking, add 1 Tbsp of Flying Olive EVOO of Choice to a frying pan. When warm, saute the onion, pepper, squash for about 10 minutes until they are cooked through and starting to soften a bit. At the same time, add 1 Tbsp Flying Olive EVOO to another frying pan. Brown the turkey until no longer pink. Add about ½ tsp of Italian spices to each pan. Stir as they cook. Do not drain the turkey sausage.

When the pasta is done, drain over the sink into a collander. Then set the pasta over the empty pot you cooked the pasta in. It will catch the remaining drips that you will use when you assemble your dish.

Add the garlic to the cooking vegetables and cook until fragrant. Add the basil, the tomatoes, the kalamatas, and the sundried tomatoes to the pan and cook about 2 minutes more until the tomatoes begin to soften. Add the wine and let the veggies simmer for about 5-10 minutes.

Place the pasta pot on the stove. It should have about ¼ cup of pasta water in it. Add the pasta. Turn the burner to medium. Add the browned turkey meat and any juices and toss together. Add the contents of the veggie pan to the pot. Stir. Add about 1 cup of the spaghetti sauce and mix everything together. When warm, taste and add more seasonings, and more salt and pepper, if desired. Serve with a little chopped parsley, Parmesan, and a sprig of fresh basil.

Submitted by Chuck and Barb L.