Grilled Vegetable & Sausage Pasta
The addition of smoky, grilled vegetables creates a more layered flavoring of the pasta sauce without demanding much extra work. It's a simple dish that will satisfy all!
Servings 6 hearty servings
Calories 350kcal
Ingredients
- 4 teaspoons (plus extra for brushing vegetables) Olive Oil
- 1 medium White Onion , sliced in ½ inch slices
- 1 medium Red Onion , sliced in ½ inch slices
- 1 medium Zucchini (approximately 8 inches long, 2 inches diameter), sliced in ½ inch slices
- 1 pound loose Sweet Italian Sausage
- 32 ounces Marinara Sauce
- ¼ cup Red Wine
- 1 package Pasta (Elbow, Penne or Fusilli); gluten-free or regular*
Instructions
- Heat grill to 350 degrees. When hot brush grill clean. Brush both sides of vegetables with olive oil. Grill until each side had grill marks and the vegetables are cooked (about 5-7 minutes). Remove and allow to cool to room temperature.
- Bring water for pasta to a boil and cook pasta per package instructions. Proceed with the sauce recipe; draining and rinsing (if package calls for) pasta when finished cooking. Toss with 2 teaspoons-1 tablespoon olive oil.
- Place grilled vegetables in a food processor and pulse into a thick, rustic puree.
- In a large frying pan over medium-high heat, add 2 teaspoons olive oil. Once heated add the crumbled sausage and cook until browned. Add pureed vegetables and red wine. Stir frequently until the red wine has evaporated and been absorbed.
- Add the marinara sauce; still to combine. Lower heat to low and allow to simmer for 20 minutes. When done, mix into pasta or serve on top of the pasta as preferred.
Notes
*I used Tinkyada gluten-free Elbow pasta as shown here.
Nutrition
Calories: 350kcal | Carbohydrates: 13g | Protein: 13g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 1349mg | Potassium: 843mg | Fiber: 3g | Sugar: 8g | Vitamin A: 720IU | Vitamin C: 20.6mg | Calcium: 47mg | Iron: 2.7mg