Peasant Pasta

Penne pasta and Italian sausage tossed with a zesty pink marinara sauce and dotted with green peas. Tonight's meal was inspired by one of Rachael Ray's 30 Minute Meals.  It definitely came together in a snap and was a hit with the big and small ones alike (and I don't even really like sausage).  There's lots of room to play around with this one depending on what you have on hand.  And, it's one of those meals that if you have some sausage and peas in the freezer, you can keep all the ingredients on hand and throw it together when you're feeling pressed for time and inspiration.  Also, try substituting sauteed spinach and mushrooms for the peas for another variation.

Peasant Pasta
serves 4-6
1/2 -1 pound penne pasta, (we used a 13 oz box of whole grain penne and had some leftovers from two adults and two kids)
1 pound bulk sweet Italian sausage (I used chicken, feel free to substitute pork or turkey as well.  If you get links, you can squeeze the raw sausage out of the casings right into the pan.  Gross, but fun! )
1 15 oz can diced tomatoes with basil and garlic
1 15 oz can tomato sauce (can substitute crushed tomatoes)
1/2 teaspoon garlic powder
1 teaspoon dried basil
1/2 cup half and half (can use heavy cream or evaporated milk instead)
1/2 cup frozen green peas
shredded Parmesan cheese for serving

Directions:
Prepare pasta according to package directions, making sure it is al dente.  Drain and keep warm.   While pasta is cooking, brown sausage over medium high heat in a large skillet.  Once sausage is cooked through, drain off any excess grease and stir in cans of tomatoes.  Add garlic and basil.  Bring sauce mixture to a boil, reduce heat to medium low and allow to simmer for about 5 minutes.  Stir in half and half and peas.  Allow to warm through.  Toss sauce with pasta.  Top with Parmesan cheese for serving. 

Zucchini "Fettucini"

Even though it has seemingly been all the rage and "all the cool people are doing it,"  I don't think I could ever go low carb.  I just like bread too much.  And pasta, I love pasta.  Still, there are some times when maybe it's nice to go a little lighter (perhaps in exchange for a really decadent dessert).  In those cases, this might be in order.  Zucchini squash is shaved into thin ribbons to resemble strands.  It comes together in just a few minutes and the "pasta" is light but sturdy and incredibly satisfying.  I topped mine with Chicken Sausage and Pea Pasta Sauce from the Peasant Pasta recipe.  I did not even miss regular pasta--those low carb-er's might be on to something, at least once in awhile!  File this recipe away, especially for this summer when gardeners are begging you to take their zucchini off their hands.

Zucchini Fettucini
serves 2
1 pound small sized zucchini
1 tablespoon olive oil
salt and pepper taste
Freshly shaved or shredded Parmesan cheese
favorite tomato sauce

Wash and dry zucchini.  Using a vegetable peeler, peel thin slices off of one side of the zucchini until you hit the seeds.  Rotate and peel again until hitting seeds.  Continue to rotate until all the sides have been peeled down to the seeds.  Discard the core.  Heat oil in a skillet over medium high heat.  When hot, add zucchini and a sprinkle of salt.  Cook, stirring frequently, for about 2-3 minutes until zucchini is softened and begins to turn translucent.  Do not overcook.  Transfer to a serving dish, season with salt and pepper.  Top with Parmesan cheese and sauce, if desired. 

Recipe source: NY Times Zucchini 'Pasta'