Memories and healthy recipes for your dinner table.
Grilled vegetables with pasta is one of my favorite ways to use up vegetables and left over meat. Except in winter when they all go in a pot for soup. This dish is a throw back to my days in college. It is cheap, quick, …
My first job after graduating high school was working in the Sears shoe department at the mall. It was not the most glamorous of professions, standing around for 9 hours but it paid. Occasionally for breakfast I would stop by Cinnabon for a mini roll …
This is a nice simple 30-minute dish. I was in the mood for something saucy using left over pasta, peas and some Italian sausage. I made a rue using butter, flour and milk but never used it. The sausage dish looked so yummy without it.
Serves 4
1 tbsp olive oil
1 pound hot or Mild Italian Sausage, cut into bite sized pieces
2 large garlic cloves, chopped
1 green pepper, chopped
1 small red onion, thick slices
1 cup green peas
1 pound egg noodles or favorite pasta
3 tbsp butter
1/4 cup grated Parmesean cheese
Salt and Pepper, to taste
Bring a pot of water to a boil. Add pasta and cook until desired doneness. Drain and toss with butter and cheese.
Meanwhile, heat oil in a large skillet over medium heat. Cook sausage until browned and just about cooked through. Add onions, garlic and green pepper. Cook until just tender but not soggy; about 3 to 5 minutes. Add peas and cook until heated. Season with salt and pepper is desired.