There are two things that are hard about plans:
1. Making the plan.
2. Executing the plan.
This is an utterly brutal week at work, so maybe it wasn't the best time to start on a new cooking plan. But then again, having an actual plan worked out rather beautifully for me tonight--something to look forward to. With everything prepped over the weekend, there wasn't much labor required for tonight's meal: pasta shells with sausage, peppers, and zucchini.
(Terrible picture, I know. I am so effing tired, though. I'll do better next time. I swear.)
I had the pasta cooked over the weekend, extra from another meal. I sauteed onion and bell pepper, then added the spicy Italian chicken sausage. Then, I added the chopped zucchini and a tomato (de-seeded). And that was largely it. Everything sauteed together and then I added the pre-cooked pasta. A healthy dose of Parmigiano-Reggiano at the end, and it was a really quick and satisfying meal. I thought I would miss having a more saucy-sauce, but I didn't miss the marinara at all. The recipe made enough for two meals and this way tomorrow's lunch is dealt with. (And I don't have to eat a vat of pasta all week long.)
For vegetarians, it would be easy to substitute some meatless sausage, too.
Adapated from Going Solo in the Kitchen.
1-1/2 cups of dry shell pasta cooked according to package directions
1 Tbsp olive oil
1/3 cup sliced onions
1/2 cup diced red bell pepper
1 3oz sausage link
1 cup diced zucchini or yellow squash
2/3 cup diced, seeded tomatoes
1/2 cup grated fresh Parmesan (or shredded Provolone)
1 Tbsp chopped cilantro, basil, or Italian parsley
Salt to taste
Heat olive oil in pan. Add onions and bell peppers, pinch of salt. Saute briefly.
Add sausage and break up in pan. Cook completely. Add zucchini and tomatoes.
Continue sauteeing until zucchini is tender. Add Parmesan and cilantro (or basil or parsley).
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