Fire Cracker Italian Sausage Pasta

You will find that this recipe is very easy to make. And you can prep all of your ingredients in advance. Perfect for the busy mom on the go. Once you have all your troops ready for dinner, you can toss it all together in a matter of minutes.

This is a recipe that is a huge hit with my entire family. Even my picky toddlers!

Fire Cracker Italian Sausage Pasta

Recipe

1 pound uncooked wheat pasta (be sure to use a fun shape)
1 large zucchini - sliced
1/2 cup red onion - sliced
3 T fresh garlic - chopped
1/2 cup olive oil
3 Italian sausage links - sliced
1/2 cup frozen peas
1/4 cup fresh basil
1/4 cup green onions
Salt and Pepper

Preparation

Pasta:

Cook pasta according to package. Drain. Set aside.

Italian Sausage:

Cook Italian Sausage until done. Set aside until it is cool enough to touch. Slice into bite size pieces.

Herbs & Vegetables:

Zucchini - wash, slice into bit size pieces
Red Onion - peal, slice
Fresh Garlic - peal, chop
Frozen Peas - soak in warm water until no longer frozen, drain, set aside
Fresh Basil - wash, chiffonade (see tip below)
Green Onions - wash, slice into small pieces

Instructions

Heat a pan large enough for all of the above ingredients. I tend to use the stock pot I boiled my pasta in. Throw in 2 T. olive oil, zucchini, red onions, garlic, and Italian sausage. Sauté until zucchini is tender.

Once tender, toss in all of your herbs and vegetables, and the remaining olive oil.

Add salt and pepper to taste.

Sprinkle with parmesan cheese.

Enjoy!

Tips from Chef Bek:

White pasta can be substituted for wheat.

Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)

Chicken broth can be substituted for the oil which goes into the pasta once tossed.

Cooking spray can be substituted for the oil you sauté your vegetables with.

Turkey sausage is a great substitute for pork Italian sausage.

Basil Tip:Chiffonade - To slice an herb or leafy vegetable into thin strands. Best way to accomplish is by stacking herb directly on top of each other, then rolling the leaves and slicing.

Bek Davis is a trained chef and a work at home mom. You can find more recipes, cooking tips, and mom resources on her highly recommended website: http://modernmom.info.

Use this article on your website or ezine! You MUST include the following: Bek Davis is a trained chef and a work at home mom. You can find more recipes, cooking tips, and mom resources on her highly recommended website: http://modernmom.info.

---

Straight Talk from a Comfort Foodie - The Gravy Train

In all fairness to my mother and the great homemaker... Read More

Vegetarian Gourmet----Meatless Makeovers

Three years ago I decided to go "meatless." It wasn't... Read More

Ice Cream Cone Cupcakes

You will need:1 (18.25 ounce) box yellow cake mixFrostingSprinkles or... Read More

How to Make Beer

Making beer is easy, inexpensive, and most of all, fun.... Read More

The World According To Penne

Penne pasta is a product of Naples, Italy. The pasta... Read More

Swiss Cheese Fondue

Ingredients600g white bread (I recommend baguette or any other kind... Read More

Do You Know How Many Ways There Are To Eat A Cat Head Biscuit?

A time honored Southern tradition, the infamous "Cat Head" biscuit... Read More

How to Make a Delicious German Crumble Cake in 4 Simple Steps

In high school, learning a new recipe (especially dessert recipes)... Read More

Cool Summer Gazpacho

This refreshing tomato soup is a great cool meal for... Read More

Easy Summer Salads, Lighter Foods For A Brighter Summer

Easy summer salads are the way to go, now that... Read More

Gyokuro Cheesecake Recipe

This Gyokuro cheesecake makes an elegant dessert. Perfect for any... Read More

How to Make a Seductive Chili

Dedicated Chili cooks always seem to be looking for an... Read More

10 Tips for Fixing Heart Healthy Recipes

Do you remember Grandma's apple cobbler? Is spaghetti one of... Read More

Planning Help: Meal Two

One meal planning challenge for me has been to `lighten... Read More

Grilling Recipes Give People Tasteful Tremors Just Thinking of BBQ Grilling!

Grilling recipes give people tremors just thinking of the explosive... Read More

Tasty Rice Pudding

1 cup - uncooked rice1 teaspoon - vanillaa pinch... Read More

The Official Parenting Cheesecake Recipe

Whoever writes all those fancy cookbooks has never been a... Read More

Grilled Scallops with Ginger-Lime Sauce

Summer time is great for barbequing, but aren't you tired... Read More

Chicken Mushroom Marsala ? Easy and Elegant for the Amateur Gourmet

If you are having company and want to make something... Read More

Easy Trail Mixes

Before you set off on your next family walk or... Read More

English Cucumber Sandwiches

Have you tried English cucumbers yet? They're a little different... Read More

Banana Pudding and Vanilla Wafers... the Perfect Crowd Pleaser!

Next time someone signs you up for "dessert duty" at... Read More

Asparagus Quiche

½ lb. Asparagus spears (top part of asparagus with the... Read More

Making Pancake Batter the Night Before (with Recipe)

Mornings are hectic. If you make your pancake batter the... Read More

Weird Foods Of The World - Chinese

I have eaten some weird and wonderful dishes around the... Read More

Planning Help: Meal One

It's nice when I find a meal where the foods... Read More

Low Fat Banana Toasts

I love bananas for breakfast.I think bananas a convenient food... Read More

The Taffy Pull (A Story and a Recipe)

One year when I was growing up on our Wisconsin... Read More

Rowan Jelly (Mountain Ash - Pyrus aucuparia)

Sharp and sour but sweet and succulent all at the... Read More

Chicken Wings with Oyster Sauce

Chicken wings with oyster sauce Servings: 3-4Ingredients: 12 chicken wings½... Read More

5-Minute Strawberry Jam

Nothing tastes better than fresh picked strawberries. For many people,... Read More

Sicilys Great Eggplant - Tomato Stew

I ran into a friend yesterday, who tells me that... Read More

Apples of Love

If the Spanish conquistadors had known what they were onto... Read More