This was a result of basically having a lot of little amounts of stuff left, if I'm being perfectly honest.
But, as sometimes happens, things that aren't exactly planned out turn out the best!
I tested it out one more time just to make sure I wasn't so hungry the first time anything would taste good!
This is super filling and delicious. This recipe makes one serving but could be easily doubled or tripled! The thing about pasta is that, on its own, a serving isn't that big. But this recipe bulks it up with a lot of goodness so it's an extremely satisfying dinner!
As a note, I used a combined spice - the Penzeys pasta sprinkle - in this. If you don't have that, you could just use garlic, oregano, basil and thyme, which is the combination of the sprinkle. Just a dash of each should work!
I also used the precooked sausage crumbles in the interest of saving time, but feel free to cook up your own sausage!
Brussel Sprout, Sausage, and Yellow Squash Pasta
1/2 cup cooked pasta
3/4 cup chopped yellow squash
1 cup chopped Brussel sprouts
2 tsp. olive oil
1 clove garlic, minced
1/2 tsp. Penzey's pasta sprinkle
Pinch of red pepper flakes
1/2 cup sausage crumbles (precooked)
2 tsp. reduced fat mozzarella
Salt and pepper to taste
Cook pasta according to package directions. Reserve about a 1/3 cup of the cooking water.
Heat the olive oil and garlic over medium heat, saute for about a minute.
Add squash, Brussel sprouts, pasta sprinkle, red pepper flakes, and salt/pepper and cook for about 5 minutes. Add in the sausage and cook for another 6 minutes (or until the veggies are done to your liking. I like mine a bit charred and crunchy so I added another minute or so).
Add reserved pasta water to create a 'sauce' - cook for another 2-3 minutes. Add in 1/2 cup of cooked pasta and combine. Sprinkle cheese over the top to melt.