Pasta with Sausage and Greens

This is one of my favorite recipes. Its got lots of flavor, greens and a kick to it. You can use any green leafy veggies for this.

1 package pasta (preferably faro, quinoa, or any other whole grain pasta)
2-3 spicy sausages (turkey or pork)
2 big garlic cloves
1 bunch swiss chard
1 bunch broccoli
Red Pepper Flakes
Pecorino Romano (grated) – ½ cup or more

Boil a big pot of water and cook the pasta.

While water is boiling and pasta is cooking, start the rest…
Remove casings from the sausage and put it in a pan to cook – feel free to add some olive oil if its sticking to the pan.
Throw in the chopped garlic, as the sausage is cooking
Wash and chop your swiss chard
Wash and cut your broccoli
Once the sausage has been cooking for about 8-10 minutes (its no longer pink), throw in the swiss chard and cover the pot. Cook until chard starts to wilt a bit. About 5 minutes. (feel free to add the water from the freshly washed chard – it will help it steam the veggies)
Toss broccoli along with ½ cup of water into the sausage/chard mixture and cover. Cook until broccoli is bright green – about 3 minutes.
Remove cover and let all water cook off (about 3 minutes)
Add red pepper flakes.

Toss the pasta together with sausage/veggie mixture. Add pecorino romano and mix it all together!

So good.

Lisa's Baked Pasta

This is my good friend Lisa's go-to recipe for pasta with summer veggies.

1 package whole wheat organic penne
1 jar pasta sauce (or just use a my homemade tomato sauce)
2-3 C shredded mozzorella
1 C shredded parmisan
Veggies (Onion, Mushrooms, Squash, Zuchinni, Peppers, Grape tomatoes - whatever you have in the frige)
Bag of baby spinach
Basil
Red pepper
Spicey Sausage (removed from casings)

Brown sausage and drain off any fat
Chop veggies*
Cook pasta per instructions
Combine the sausage, veggies, pasta, parmesan, 1 cup of mozzarella and spinach. Stir together and place in a casserole dish. Top with the remaining cheese and bake at 350 degrees for 15-20 minutes...

Should make enough to cook a portion of it to eat right away and then freeze a small casserole sized dish for later. Great way to include whatever summer veggies you like...

*You can also roast the chopped veggies (sprinkle EVOO, salt, pepper, red pepper for extra spice and basil) at 400 degrees for 20-30 minutes*