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Menu Plan for Spring II: Week 7, Wednesday

Pasta with Sausages and Cherry Tomatoes

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

    Cherry tomatoes cook down quickly and add fresh flavor after a winter of using canned tomatoes. We're cooking the rice for tomorrow's quiche, as well.

Pasta with Sausages and Cherry Tomatoes

Total time: 25 minutes
     An easy pasta dinner, updated for spring with cherry tomatoes.

 Ingredients:

• 10oz (300gr) sausages   any flavor, turkey or pork, hot or not
• 1 medium onion
• 1/2 green pepper
• 1 3/4 cups (15oz, 450gr) red beans, drained and rinsed
• 1/4 cup (2oz, 60ml) chicken stock
• 1 cup (4oz, 120gr) cherry tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 1/4 cup pasta (4oz, 120gr) penne, rigatoni, fusilli

 Instructions:

• Cook pasta according to package instructions.
• Slice sausages into 1" (2.5cm) lengths.
• Roughly chop onion and pepper. 
• Cut tomatoes in half.
• Heat oil in large nonstick skillet over medium heat. 
• Add onion, pepper and sauté 5 minutes.
• Add sausage and sauté until sausage is browned, 5 - 7 minutes.
• Add beans, chicken stock, herbs and heat through.
• When pasta is done, drain and add to skillet along with cherry tomatoes. 
• Stir well to combine. 
• Cover and simmer 1 - 2 minutes to heat through and cook tomatoes slightly.  Serve.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, small saucepan with lid, pot and colander for pasta Put water on high heat for pasta   Start to cook rice - 1/2 cup rice in 1 cup stock Roughly chop pepper, onion Drain, rinse beans Cut cherry tomatoes

Slice sausages Sauté onion, pepper Start to cook pasta Add sausages to skillet, sauté Add beans, stock, herbs, heat through Drain pasta Add pasta, tomatoes to skillet, stir Cover and simmer to heat through Serve      When rice is done, refrigerate

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Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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