Рецепт Roasted Tomato & Chicken Sausage Whole Wheat Pasta Recipe
This simple whole wheat pasta recipe is rich with the flavors of garlic-infused roasted tomatoes and savory chicken sausages.
When my kids ask for helping after helping of a new whole wheat pasta recipe, I know that I have hit the nail on the head. And then I give myself a little fist pump and a rather enthusiastic pat on the back. At that point, my kids are rolling their eyes at me in an “Oh, Mum – that’s so embarrassing” kind of way. But that’s okay because they are chowing down on this simple, savory pasta at the same time.
Maybe it’s the chicken sausage – always a hit with the kids – or maybe it’s the tomatoes, sweet from roasting and laced with garlic and oregano. Either way, this dish belongs on your weekday menu.
There are so many available flavor choices for precooked chicken sausages. Something with roasted garlic or sun-dried tomatoes will work beautifully in this recipe.
The recipe:
The tomatoes:
Preheat the oven to 450 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
Place the tomatoes in a single layer on the prepared baking sheet. Drizzle the tomatoes with the olive oil, and sprinkle them with garlic, oregano, salt and pepper.
Roast until the tomatoes are slightly shriveled and soft, 15 to 20 minutes. Roughly chop the tomatoes and set aside.
The pasta:
While the tomatoes are roasting, cook the pasta according to package directions. Drain.
Heat a large skillet over medium-high heat and lightly coat with cooking spray. Cook the sausages until browned, 7 to 8 minutes.
Add the roasted tomatoes and cooked pasta to the sausage, along with the olive oil, salt, pepper, basil and parsley. Serve with grated Parmesan cheese.
- Other whole wheat pasta recipes:
- Cookin’ Canuck’s Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls {Vegetarian}
- Cookin’ Canuck’s Whole Wheat Pasta Salad with Salmon, Tomatoes & Herb Dressing
- Veggie & the Beast’s Creamy Guacamole & Grilled Corn Pasta
- One Ingredient Chef’s Pasta Puttanesca with Heirloom Tomatoes
- Recipris’ Parsley & Spinach Spaghetti
- Roasted Tomato & Chicken Sausage Whole Wheat Pasta Recipe
- From the kitchen of Cookin Canuck. www.cookincancuk.com
- Ingredients
- The tomatoes:
- 4 Roma tomatoes, cut into 1/4-inch slices
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp ground pepper
- The pasta:
- 1 (13 oz.) box whole wheat penne pasta
- 3 pre-cooked chicken sausages, cut into half-circles
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 8 fresh basil leaves, thinly sliced
- 1/4 cup minced flat-leaf parsley
- Grated Parmesan cheese, for serving
Instructions
The tomatoes:
Preheat the oven to 450 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
Place the tomatoes in a single layer on the prepared baking sheet. Drizzle the tomatoes with the olive oil, and sprinkle them with garlic, oregano, salt and pepper.
Roast until the tomatoes are slightly shriveled and soft, 15 to 20 minutes. Roughly chop the tomatoes and set aside.
The pasta:
While the tomatoes are roasting, cook the pasta according to package directions. Drain.
Heat a large skillet over medium-high heat and lightly coat with cooking spray. Cook the sausages until browned, 7 to 8 minutes.
Add the roasted tomatoes and cooked pasta to the sausage, along with the olive oil, salt, pepper, basil and parsley.
Serve with the Parmesan cheese.
Notes
Calories 266 / Total Fat 9.2g / Saturated Fat 1.8g / Cholesterol 26.3mg / Sodium 481.1mg / Total Carbohydrates 36.2g / Fiber 5.9g / Sugar 3.2g / Protein 11.5g / WW (Old Points) 5 / WW (Points+) 7
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chicken,
pasta,
recipe,
roasted,
sausage,
tomato,
whole wheat