Recipe: Kitchen Sink Skillet Pasta Supper
This dish basically doesn't require a recipe; boil pasta in a pot, cook leftover proteins and vegetables in a skillet, toss together and serve.
Yield: 4 servings
Time: 15 minutes
- 2-3 tablespoons extra virgin olive oil, divided
- 2 links chicken or turkey sausage, cut into coins
- 2 cups sliced mushrooms
- 1/2 red onion, sliced
- 1 teaspoon minced garlic
- 2 cups whole grape tomatoes
- 9 ounces baby arugula or spinach
- 12 ounce whole wheat penne pasta
- Freshly grated Parmesan
1. Bring a large pot of salted water to a boil.
2. While water is coming to a boil, in your largest sauté pan, heat 1 tablespoon olive oil over medium high heat. Sear sausage until browned on both sides, about 4 minutes. Reduce heat and stir in mushrooms. Cook until mushrooms are just softened. Remove sausage and mushrooms and reserve.
3. Add an additional tablespoon of olive oil to pan and sauté onions and tomatoes over medium high heat. Cook until tomatoes are blistered and beginning to collapse. Lightly season with kosher salt and freshly ground pepper. Return sausage and mushrooms to pan.
4. Meanwhile, cook pasta according to package instructions. Toss hot pasta with arugula or spinach; the heat of the pasta will wilt the greens slightly. Toss pasta mixture with sausage mixture. Season with kosher salt, freshly ground pepper, additional oil, if desired, and Parmesan.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Oct. 17, 2011.