The Cook’s Corner

Grilled Sausage & Summer Vegetable Pasta

By Staff Report

June 04, 2008 at 11:22 am  | Mobile Reader | Pring this storyPrint 

The Cook’s Corner
Photo and recipe provided by Family Features
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

1 package (16-ounce) penne pasta

8 ounces fresh asparagus, trimmed

1 red bell pepper, cut into strips

1 zucchini, cut in half lengthwise and sliced

1 yellow squash, cut in half lengthwise and sliced

1/2 of a red onion, thickly sliced

1 tablespoon extra-virgin olive oil

Salt

Ground black pepper

4 hot Italian sausages

1/4 cup extra-virgin olive oil

1 tablespoon Italian salad dressing mix

1 teaspoon crushed garlic

Shredded parmesan cheese

Directions:

1. Cook pasta according to package directions; drain. Set aside.

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

In large bowl, toss asparagus, bell pepper, zucchini, yellow squash, and onion with 1 tablespoon oil.

Season to taste with salt and black pepper.

2. Place sausages and vegetables on hot, oiled grill (use a vegetable grilling basket if desired). Watch for flare-ups when putting vegetables on grill. Cook for 18 to 20 minutes or until sausages are done (180ºF) and vegetables are al dente, turning sausages and vegetables often.

3. Remove sausages and vegetables from grill. Carefully slice sausages diagonally. In a large bowl, combine sliced sausages, vegetables, and cooked pasta.

4. In small bowl, stir together remaining oil, salad dressing mix and garlic.

Pour over pasta and toss. Serve hot with Parmesan cheese.




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School would end earlier next year with 1-day fall break under proposed calendar
School would end earlier next year with 1-day fall break under proposed calendar
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School will begin earlier next year and end earlier as well if a newly proposed calendar is approved by the St. Charles Parish School Board.