Ultimate Summer Pasta Recipe

This pasta recipe literally requires 15 ingredients but luckily, you can find most of them in the produce section. I absolutely love this recipe because it feels like you are splurging with pasta but there are so many delicious veggies to bulk it up. It’s pretty much a vegetable sauté that’s topped with pasta. Try it!

Sometimes the hardest thing is trying to figure out what I’m going to cook at 5pm when I’ve worked a long day. Eating out isn’t always the best option as you just never know what sneaky, unhealthy ingredients are added to dishes plus I usually end up getting a cocktail (or two) so the bill is always higher than I wanted. Cooking at home is therapeutic and there is usually always leftovers for next day’s lunch. Winner winner… pasta dinner?

For this recipe you will need:

1 box spiral brown rice noodles

1 lb ground chicken sausage

1 small eggplant, cut into 1/2″ pieces

1 small summer squash, cut into 1/2″ pieces

1 shallot, diced

1 small red bell pepper, diced

1/2 cup chicken stock

1 bunch kale, roughly chopped

1/3 cup sun-dried tomatoes, chopped

1 Tbsp capers

1 lemon, juiced

1 tsp red chili flake

1/3 cup crumbled feta

1 Tbsp pine nuts

Freshly chopped oregano

*It helps to have all of your ingredients mise en place: everything in it’s place!* Have all of your veggies cut and other ingredients measured out. This makes for the easiest cooking.

Begin by bringing a large pot of salted water to a boil. *Be generous with the salt… think salty like the ocean.*

Cook the pasta until al dente.

While the pasta water is coming to a boil, heat 1 Tbsp avocado oil in a large sauteuse pan over medium high heat. Add the crumbled chicken sausage to the pan and season with a generous pinch of salt and black pepper. Break the chicken up with a wooden spoon and cook until all the way cooked through, about 8 minutes. Remove from the pan and set aside in a bowl.

Heat 2 Tbsp avocado oil in the same pan over medium heat. Add the eggplant, summer squash, shallot and red pepper. Season with a pinch of salt and pepper. Cook until the veggies begin to become tender, about 5-7 minutes. Add the chicken stock to the pan.

Next, add the kale to the pan and season with a pinch of salt and pepper. Toss the kale in the veggies, allowing it to wilt. Then, add the cooked chicken sausage back to the pan along with the sundried tomatoes, capers, lemon juice and pinch of red chili flake.

Using a slotted spoon, transfer the noodles from the boiling pasta water to the chicken & veggie pan. *You want pasta water to also be transferred over to the pan as this will help form a natural starchy & creamy sauce.* Finish the pasta by adding the crumbled feta, pine nuts, freshly chopped oregano, and season with salt and pepper to taste.

*If you don’t want to worry about timing the pasta to finish when the chicken & veggies are finished cooking, simply cook the pasta last OR cook the pasta first and save 1/4 cup pasta liquid before draining.*

Happy eating!!

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