This easy, fast and yummy recipe comes from the Taste of Home Family of magazines. I made this last year when we first moved here and were still living in a hotel (with a kitchenette). I made it again last week, to use up some veggies that were hanging out in the fridge. It's a one-dish meal, and it comes together quickly. The original recipe calls for 1/2 pound of smoked sausage, but I just use the full pound so I don't have to figure out what to do with the other half pound of sausage. (Although you could always try out my spaghetti recipe!) So use 1/2 pound or the full pound- it's up to you.
Smoked Sausage Primavera
adapted from Taste of Home
8 ounces uncooked spaghetti (I like whole-grain Barilla Plus)
1-1/2 cups (or more) fresh broccoli florets1 sweet red pepper (or yellow or green), julienned
1/4 cup coarsely chopped onion
1/2 lb (or 1 lb) smoked sausage, cut into 1/2-inch slices
1/4 cup water
3/4 cup evaporated milk
2 tablespoons butter
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
1. In a Dutch oven, cook spaghetti according to package directions, adding broccoli, pepper and onion during the last 4 minutes.
2. Meanwhile, in a large skillet, bring sausage and water to a boil. Reduce heat; cover and simmer for 7-8 minutes or until heated through. Add the milk, butter and Italian seasoning; cook and stir until butter is melted.
3. Drain spaghetti and vegetables; return to the pan. Add cheese and sausage mixture; toss to coat. Yield: 4 servings.
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