Friday, September 17, 2004

Recipe Time

Prochein Amy has the fifth Carnival of the Recipes up. There are several things that look delicious.

And now for my Friday recipe, which will be a good summery one. Summer isn't over yet down here in the South and I have plenty of tomatoes around and if our zucchini plants had grown instead of deciding to look perfectly healthy but never get more than five inches tall, I imagine I'd have a lot of zucchini to use up too. The sausage and noodles make this a dish my kids would eat any time, and it cooks fast. What's not to like? This recipe originally came from Better Homes and Gardens One Dish Dinners. I thought the original needed more salt and a few slight changes, but I haven't altered it all that much.

Rotini-Kielbasa Skillet
serves 6

2 cups dried tri-color rotini pasta (about 6 ounces)
1 tablespoon olive oil
1 medium onion, cut into wedges
2 cloves garlic, minced
1 pound cooked turkey kielbasa, halved lengthwise and sliced diagonally
1 small zucchini, cut into matchstick-size strips
1 red bell pepper, cut into small strips
1 teaspoon dried Italian seasoning, crushed
½ teaspoon salt
⅛ teaspoon ground red pepper
8 Roma tomatoes, cored and chopped (about 1 pound) -- because we have cherry tomatoes from our garden, I often use those instead, quartered but not cored.

Cook pasta according to package directions with salt added to the water; drain. Meanwhile, in a very large skillet heat oil over medium-high heat. Add onion and garlic and cook for 1 minute. Add kielbasa; cook until onion is tender, stirring frequently.
Add zucchini, sweet pepper, Italian seasoning, salt, and ground red pepper; cook and stir for 5 minutes. Stir in tomatoes and cooked pasta. Heat through, stirring occasionally.


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