I’m a pretty die hard Cooking Light proponent. I love it. I love to read it, I love to cook from it, and there was a time where I dreamed to write for it (maybe some day).
This is one of the best recipes I’ve ever gotten out of this magazine. It’s quick, healthy, and almost always a crowd please-er.
Pasta often feels like a treat (especially for me since I’m gluten free), but there are nights I don’t want to indulge even if I’m craving pasta. This is a great option for these situations. There’s a significant amount of veggies, a good bit of protein, and still enough pasta to satisfy those sometimes-insatiable carb cravings.
The original recipe calls for canned tomatoes and that’s great for the winter. But I like to replace them with real tomatoes when we’re coming into this wonderful season of tasty abundance. I’ve written it out for you both ways, but might I suggest the use of some juicy organic heirloom tomatoes. Maybe I’ll even be able to use my own home-grown ones at the end of the summer!!! (With your help of course.) 😉
So happy spring, and happy cooking!
- 8 Oz. Turkey Kielbasa
- 8 Oz. Spaghetti
- 2 Large Heirloom Tomatoes (or 1 (28-ounce) can Whole Tomatoes, undrained)
- 2 tablespoons olive oil
- ¼ Cup White Wine
- ½ teaspoon crushed red pepper
- 4 large garlic cloves, minced
- ½ teaspoon sea salt
- ¼ cup torn fresh basil
- Slice sausage.
- Cook Pasta according to directions.
- Heat Oil in pan over medium heat.
- Saute sausage until crisp.
- Remove from heat and put sausage on separate plate.
- Put Garlic, Pepper, and Salt in pan and saute 1 minute.
- Add Tomatoes and Wine; Saute for 6 minutes.
- Add pasta until coated with sauce.
- Serve
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