Leftovers Pasta

One of my favorite ways to use up the leftover veggies in my fridge is to throw together a big pasta dish.  This can take a variety of forms, but tonight's creation was particularly delicious.  The clear highlight was the greenhouse tomato from my veggie box, which I threw in at the end so that it was barely cooked.  

Leftovers Pasta

Ingredients

8 oz. whole wheat rotini pasta, cooked to package instructions

2 spicy jalapeno chicken sausages, cut into 1/4" slices

2 tbsp olive oil

1 large yellow onion, chopped

1/2 large bell pepper, preferably not green, chopped

1 small head broccoli, cut into small florets

1/2 package baby bella or crimini mushrooms, chopped

large handful baby spinach

1 large tomato, chopped

1 tsp salt

1/2 tsp freshly cracked black pepper

A sprinkling of crushed red pepper

A sprinkling of dried thyme (use fresh herbs if available)

Grated pecorino romano cheese

Method

1. Heat 1 tbsp olive oil in a nonstick pan at medium high

2. Add onion

3. Heat the rest of the olive oil in a separate nonstick pan at medium high

4. Add the sausages to the second pan, flip a few times while veggies cook

3. Add bell pepper to first pan

4. When onions are translucent and peppers have started to soften, add broccoli to veggie pan

5. Add mushrooms to veggie pan

6. Add salt, pepper, red pepper, and thyme to veggies

7. Add tomato and baby spinach to veggies

8. Add cooked sausage to veggies

9. Once spinach has wilted, add cooked pasta to veggies, mix well

10. Serve and top with cheese