This was soooo good !

There are some recipes you plan detail by detail. Make sure you buy the right things… double check the veg drawer… And then there are the ones you throw together because the vegetable drawer is starting to judge you. This Italian Sausage Veggie Pasta is one that comes together so easily, is ultimately flexible and quick to get a nice dinner on the table.

In our house, this has been called “Pasta Mix-Up” for years. It’s not fancy. It’s not complicated. It’s simply:

• Some protein
• Some pasta
• Whatever vegetables are hanging out in the Veg drawer; and
• A good dose of spices

And somehow… it works. Every time. (Well – most all times ! 😂)

Last night’s version was so good — solid 9+ according to both me and the hubster — that I had to come straight here and write it down before I forgot what I did.

The Secret? Go Heavy on the Veg

I like to bulk up our bowls with low-calorie vegetables so it feels generous and hearty without being heavy and calorie-laden.

Last night’s line-up:

• A green pepper
• A yellow pepper
• A red pepper
• A yellow onion
• 5–6 cloves of garlic (don’t be shy)
• 5–6 Roma tomatoes (a bit past their prime!)

This recipe is made for vegetable-drawer clean-out.

Tomatoes that have been sitting on the counter for a week and are a little too soft for eating raw in a salad? Perfect for pasta mix up!

Half an onion? Toss it in. Only red onion – sure – that goes in too! Two lonely green onions? Yep, them too – If they are past their prime – you can readily peel off the icky bits and chop up just the center “good stuff”.

The veg don’t need to be perfect and pretty – they need to be safe, nutritious and yummy ! (This makes me think of the Imperfect Produce Subscription I got for a while…)

A pepper that has one slightly questionable spot? Cut around it and chop the rest. All the veg get sautéed and cooked down anyway. Think about your Grandma – she wouldn’t have tossed the whole pepper b/c of one spot – rid the spot – cook the rest!

(Within reason. Please be safe and don’t go adding cucumbers or something like lettuce! If you dig Kale – you could try it… Bok Choy – probably not in an Italian mix up… you get the idea. We DO have some standards. 😄 )

Choosing Your Protein

This is a “use what you have” dinner. Sometimes – I will check out the veg drawer and see what I have in there and then go hunting in the freezer for something related. So – if I see a bunch of peppers starting to look like they need to be eaten – I’ll go to the freezer and look for either – chicken or pork Italian sausages or even ground beef, turkey, or chicken. One of the spices I have and use a lot – is the Italian Sausage Seasoning… which basically converts your ground meat into something that tastes just like Italian Sausage. (yes, also have the Breakfast Sausage Blend…)

Last night?
Hot Italian sausage. The spice from the hot sausage gave the whole dish a little kick that made it feel restaurant-level good.

I removed the sausage from the casings and used my spatula to break it up in the pan as it browned. Obviously you could always just by the bulk Italian Sausage too.

You probably ‘know me’ by now – I buy whatever is on sale and toss it into the freezer and adapt when cooking. Saving a couple of bucks here and there sure adds up !

The Spice Situation

If you’re going Italian (which I did), grab:

• Italian Herb seasoning
• Trader Joe’s Aglio Olio seasoning (highly recommend — it brings heat and extra garlic — Man was that goooood !)
• Salt and freshly cracked pepper (Always !)

Start with a teaspoon or two, taste, and adjust. You know the drill.

This dish can easily swing Mexican instead (changing your veg / adding in black beans / corn etc etc. Then your spices become cumin, chili powder, smoked paprika etc. Any smoky spices, chipotle, green chiles etc. )

Last night was pure Italian comfort food.

Do you like my re-use of the Italian seasoning jar ? ha ha. Yes – that’s ALL ME. You think you are at some fancy pants Food Network site? Nah – you’re in MY kitchen !!! Why toss a jar – just because you got a different brand now ? 😳

How It Comes Together

This dinner takes two pots – but don’t let that get you down. Clean up is still super easy. Get the largest saute pan out – and saute your protein with some EVOO and the veg – diced / chopped. Get that all cooked up a bit and then put your water on to boil and cook up the pasta. Season up the veg / protein…

Don’t those veggies look fabulous and healthy ?!

The Pasta Water Trick (Don’t Skip This)

Before draining your pasta, scoop out about 1 cup of the pasta water.

Pour some / most of it into the sausage and vegetable mixture before adding the pasta and combining everything. Use more if desired – depending on how the pan looks after adding the pasta.

That starchy water creates just enough moisture to coat the pasta and bring everything together into a light sauce — no cream required. (But, there’s a good idea… ha)

The pasta water trick is needed especially if you are using fresh tomatoes and the liquid has cooked away. This little addition may be the difference between “good” and “why is this so good?”

Why I Love This Meal

• It’s fast.
• It’s flexible.
• It reduces waste.
• It feeds a crowd.
• It reheats beautifully.
• It makes you feel like you planned something when you opened the veg drawer to check it out – and then went and got some protein out of the freezer. Not that hard !
• It’s healthy !!!

This is the kind of meal that makes you feel resourceful and slightly smug.

I’m sure there’s some protein in your freezer! And what vegetables are currently hiding in your fridge drawer?

Because tonight… they’re becoming pasta mix up!

Speaking of a Well Stocked Pantry / Freezer

Did I mention I have a post in my Kitchen Tips about keeping your pantry stocked? Yep, I also have a post on what’s in my freezer…what should be in yours? I don’t like wasting money – so I always stock up when things are on sale. Buy what you routinely use – when it’s on sale and save a few bucks. That means your pantry will be full as will your freezer.

Then – when you need to clean out your veg drawer — you are READY !

Dinner. IS. Done. (Assuming you have a sharp knife, that is ! )