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RECIPE
21 INGREDIENTS12 STEPS1HR 30MIN

Roasted Italian Sausage, Veg and Pasta

5.0
4 Ratings

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This Italian roasted vegetable and sausage pasta is brimming with garden fresh vegetables, savory Italian sausage, garlic, briny bits and fragrant herbs for a savory, satisfying meal you’ll make again and again.
1HR 30MIN
Total Time

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients

US / METRIC
Servings:
4
Serves 4
1
Medium  Zucchini
sliced vertically, then crosswise into 1/2" pieces
1
Medium  Yellow Squash
sliced vertically, then crosswise into 1/2" pieces
1
Small  Red Onion , cut
cut into 1" chunks
3 cloves
Garlic , minced
1/4 tsp
Crushed Red Pepper Flakes
3 Tbsp
3/4 tsp
1 lb
Italian Sausages
casings removed and cut into 1" chunks
1 lb
Cavatappi Pasta
1/2 cup
Kalamata Olives , halved, deseeded
2 Tbsp
Capers , rinsed, drained
1 Tbsp
Red Wine Vinegar
2 Tbsp
Fresh Parsley , chopped
2 Tbsp
Fresh Basil , chopped

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Nutrition Per Serving

VIEW ALL
CALORIES
831
FAT
26.3 g
PROTEIN
36.9 g
CARBS
111.8 g

Cooking Instructions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Place the Red Bell Pepper (1), Yellow Bell Pepper (1) and Orange Bell Pepper (1) into oven and cook until skin is papery and blackened, about 35 to 45 minutes.
Step 3
Remove and transfer peppers to a bowl. Cover with plastic wrap and let the peppers steam in the bowl.
Step 4
On a large baking sheet combine the Zucchini (1), Yellow Squash (1), Red Onion (1), Grape Tomatoes (3 cup), Garlic (3 clove), Dried Basil (1 teaspoon), Dried Oregano (1 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), Olive Oil (3 tablespoon), Kosher Salt (3/4 teaspoon) and Ground Black Pepper (1/2 teaspoon). Toss to combine.
Step 5
Add the Italian Sausage (1 pound) and spread everything into an even layer on the baking sheet. Roast for 35 to 40 minutes.
Step 6
While vegetables are roasting, prepare the Cavatappi Pasta (1 pound) and cook until al dente. Rinse with cool water to stop the cooking process and drain. Set aside.
Step 7
When the peppers are cool enough to handle, remove the skins, stems and seeds and cut the peppers into thin strips. Transfer peppers to a large bowl.
Step 8
Add the roasted vegetables and sausage to the peppers. Scrape the pan to get all of the juicy goodness into the bowl.
Step 9
Add the Kalamata Olives (1/2 cup), Capers (2 tablespoon), and Red Wine Vinegar (1 tablespoon). Toss to combine.
Step 10
Transfer the pasta to a large serving bowl. Top with the vegetables and all the juices.
Step 11
Sprinkle with Fresh Basil (2 tablespoon) and Fresh Parsley (2 tablespoon).
Step 12
Serve and enjoy!

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Nutrition Per Serving
Calories
831
% Daily Value*
Fat
26.3 g
34%
Saturated Fat
6.1 g
30%
Trans Fat
0.0 g
--
Cholesterol
34.0 mg
11%
Carbohydrates
111.8 g
41%
Fiber
11.0 g
39%
Sugars
17.2 g
--
Protein
36.9 g
74%
Sodium
1713.3 mg
74%
Vitamin D
--
--
Calcium
94.3 mg
7%
Iron
7.4 mg
41%
Potassium
583.0 mg
12%
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