Pasta for One or One Hundred

When someone in the house is eating a special diet, sometimes it makes it difficult to come up with something that makes everyone happy (or both of you in my case). Currently, my fiance is on a no-carb kick for a few weeks to help accelerate shedding a few pounds. I can't think of such silliness myself by giving up my beloved carbohydrates. So, last night, while chopping up a huge beautiful salad for him, I saved some of the veggies on the side for myself. This recipe is great because the quantities of ingredients is really just up to you and what you really like (or what you have in the fridge).

Pasta is a beautiful thing. It is like a blank canvas waiting for your artistic touch. Here is doesn't matter if you're a true budding artist or one who draws really bad stick people... you can make this beautiful, I promise.

This recipe is for two people but you can cut it in half for one or multiply by however many servings you need. It really is THAT versatile.

Colorful Veggies & Pasta
                                                                                                  2 links of Italian Sausage (I used Hot but sweet is delicious too)
1 small sweet red pepper, cut into strips
1 small sweet yellow pepper, cut into strips
1 jar of artichoke hearts, drained
1 small sweet onion, cut into strips
2 large handfuls of fresh baby spinach
2 cups of dry penne or rigatoni pasta (whole wheat or regular)
olive oil
red pepper seeds
salt and pepper
fresh grated parmesan cheese, if desired

Heat a small amount of olive oil in frying pan on medium heat. Once pan is hot, add Italian sausage and fry until browned and cooked through, turning to make sure it doesn't burn.

In a large pot bring water to boiling point, add salt. This is the time to flavor the pasta. Stir to make sure pasta doesn't stick to the pan and breaks apart from one another.  Cook according to package instructions (usually 8-10 minutes) until el dente (soft but firm to bite). The best way to check doneness of pasta is to taste it. In the last 2 minutes of cooking the pasta, add the baby spinach to the water. It will wilt quickly and absorb some of the flavor from the pasta water. Strain water from the pasta and spianch.

In your frying, by this point your sausage should be cooked through. Remove from the pan, add a little more olive oil and all of your veggies and salt, pepper and red pepper seeds. Cut your sausage into bite sized pieces and return to the pan with the veggies. Toss until veggies are slightly softened but still firm (they taste fresher this way).

In a large bowl, mix pasta with veggies and sausage. Toss with another splash of olive oil. Season with salt and pepper. Top with some fresh grated parmesan cheese, if desired.

This dish is very versatile. You may add or delete ingredients according to your taste, make it your own. It is perfect to serve for a quick weekday dinner for the family, to whip up for yourself, or to serve to guests.

You will probably find I create a lot of pasta dishes... I have a weakness. I do recommend making whole wheat pasta, there is little difference in the taste and you get much more in the way of health benefits from the whole wheat or whole grain version, and why not go for great taste and good for you too!

Buon appetito!