My Guy's rating*: 3.5
Warm Pasta Salad with Italian Turkey Sausage
(I tweaked it a bit, plus I couldn't find Italian turkey sausage, so I just go lean, skinless turkey sausage)
Nonstick cooking spray
5 tbsp. olive oil (I probably ended up using 8 because 1 tbsp. isn't enough to brush all the veggies)
6 tbsp. red wine vinegar
2 garlic cloves, minced
1 tsp. dried oregano (I just used Italian seasoning)
3/4 tsp. salt
1/2 tsp. black pepper
4 plum tomatoes, halved lengthwise
1 eggplant (1.5 lb.), cut into 1/2 inch slices
1 large red onion, cut into 1/2 inch slices
2 hot or sweet Italian turkey sausages (I used smoked turkey sausage, I couldn't find the Italian)
8 oz. wagon-wheel pasta (I used whole wheat spirals)
Prepare charcoal grill with medium-hot coals or heat gas grill to medium-high (I used my cast iron grill and set it just above medium); coat rack with nonstick cooking spray. For dressing, whisk together 4 tbsp. of the oil, the vinegar, garlic, oregano, salt, and pepper. Set aside.
Brush tomatoes, eggplant, and onion with remaining 1 tbsp. of oil. Pierce sausages several times with the point of a small knife. Grill vegetables and sausages, turning often, 13 to 15 minutes, or until sausages are no longer pink and vegetables are crisp-tender.
Meanwhile, cook pasta according to package directions. Drain; place in a large bowl.
Remove vegetables from grill and chop into bite-size pieces; cut sausages into coins, then cut each coin in half. Add sausages and vegetables to pasta. Drizzle with dressing and toss to coat.
Nutrition Facts per serving:
382 calories, 12 g. protein, 36 g. carbohydrates, 23 g. fat (6 g. saturated), 4 g. fiber
(I tweaked it a bit, plus I couldn't find Italian turkey sausage, so I just go lean, skinless turkey sausage)
Nonstick cooking spray
5 tbsp. olive oil (I probably ended up using 8 because 1 tbsp. isn't enough to brush all the veggies)
6 tbsp. red wine vinegar
2 garlic cloves, minced
1 tsp. dried oregano (I just used Italian seasoning)
3/4 tsp. salt
1/2 tsp. black pepper
4 plum tomatoes, halved lengthwise
1 eggplant (1.5 lb.), cut into 1/2 inch slices
1 large red onion, cut into 1/2 inch slices
2 hot or sweet Italian turkey sausages (I used smoked turkey sausage, I couldn't find the Italian)
8 oz. wagon-wheel pasta (I used whole wheat spirals)
Prepare charcoal grill with medium-hot coals or heat gas grill to medium-high (I used my cast iron grill and set it just above medium); coat rack with nonstick cooking spray. For dressing, whisk together 4 tbsp. of the oil, the vinegar, garlic, oregano, salt, and pepper. Set aside.
Brush tomatoes, eggplant, and onion with remaining 1 tbsp. of oil. Pierce sausages several times with the point of a small knife. Grill vegetables and sausages, turning often, 13 to 15 minutes, or until sausages are no longer pink and vegetables are crisp-tender.
Meanwhile, cook pasta according to package directions. Drain; place in a large bowl.
Remove vegetables from grill and chop into bite-size pieces; cut sausages into coins, then cut each coin in half. Add sausages and vegetables to pasta. Drizzle with dressing and toss to coat.
Nutrition Facts per serving:
382 calories, 12 g. protein, 36 g. carbohydrates, 23 g. fat (6 g. saturated), 4 g. fiber
*rating out of 5
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