Simple Weeknight Dinner

Even though I now work at home, I do vividly recall the stress of having to work in an office all day and come home to cook up a good dinner.

As much as I love to cook, there were days when I’d dread it because I was so drained from being at work all day.  In an effort to make my life easier, I’d constantly search for recipes that were delicious yet easy to prepare.

Last night’s dinner was one that I discovered several months ago.  It is flavorful, rich in veggies, and comes together quickly.  You can also adapt the recipe easily if you are a vegetarian or lactose intolerant.

Pasta with Italian Turkey Sausage and Vegetables

(Adapted from Cooking Light)

Ingredients

* 1/2 pound lean hot Italian turkey sausage (you can also substitute veggie sausage links or Boca protein crumbles)
* Cooking spray
* 1/2 cup chopped red onion
* 1 garlic clove, minced
* 1 cup mushrooms, quartered
* 1 (16 ounce) bag frozen mixed bell peppers
* 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
* 1/4 cup fat-free sour cream
* 4 cups hot cooked penne or whole wheat spaghetti (about 1/2 pound uncooked tube-shaped pasta)
* 1/4 teaspoon black pepper

Remove casings from sausage, if necessary. Cook sausage in a large nonstick skillet coated with cooking spray over medium-high heat until browned, stirring to crumble. Add onion and garlic; sauté 2 minutes. Add mushrooms, bell peppers, and zucchini; sauté 5 minutes or until vegetables are tender and sausage is done. Stir in tomatoes; cover and cook over medium-low heat 10 minutes. Remove from heat; stir in sour cream. Add pasta and black pepper; stir well. Cook over medium-low heat 3 minutes or until thoroughly heated.

You’ll notice that there are a few veggies to chop up.  If you want to save yourself some time, you can try chopping them up the night before.

Since sour cream and I do not get along well, my portion was served up (along with a salad) before the sour cream was added to the dish.   Not that I know any better, but I don’t think that the omission of the sour cream takes away any of the flavor at all.

Despite cooking this quick meal last night, Michael and I ended up going upstairs to bed at 8:55 pm last night.  I wouldn’t let Michael actually get into the bed until the clock struck 9:00 pm though…just because it seemed less pathetic.

We’re off the Strawberry Festival today in Fort Mill.  It should be fun!  I don’t plan on partaking in the pig races, but that strawberry pie eating contest sure sounds good. 😉

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9 Comments

  1. colorful recipes, i love it. thanks for share it.

  2. Hey Erin!

    I love this recipe..can’t wait to try it. Since I’m trying balance my full time job, studying at IIN, and a healthy lifestyle it’s been a challenge finding easy quick AND healthy dinners. I’m getting better at it though.

    I was wondering if you were still up for chatting about IIN sometime soon? Let me know…it would just have to be in the evening because I work days right now.

    Lauren

  3. Wow, looks and delicious and healthy as usual, Erin! The chopping part is usually what dissuades me from making yummy meals because it can take awhile, but you’re right about maybe chopping in advance. And totally random — I really like your plates. Are they from Williams-Sonoma?

  4. As my hubby is passed out next to me right now! haha…I’m not gonna lie, but going to bed at 9pm might be nice!

  5. this pasta has my name allll over it!

  6. This recipe looks amazing! If I wanted to double it, would I just double all amounts of each of the ingredients, or could I get away with using just 1 can of tomatoes and 1 package of bell peppers and doubling everything else?

    • I think that you could get away with just doubling everything else. I’d be worried that adding more tomatoes would make it too watery. I hope that you enjoy it! 🙂

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