Like many of you we are currently up to our necks in fresh produce. It’s that way every August and September. So most of our meals are focused on using up the bounty we have coming from the garden right now. This recipe is one Valerie found back in 2010 and we love it. The kids scarfed it down last night without a single word of complaint.
Over the years we have had many different variations of this dish, and it is a bit different each time we make it. You can vary the type of pasta you use, the veggies you put in, even the type of sausage.
The the past we used traditional Kielbasa, but we have had a hard time finding a “real food” version of Kielbasa that doesn’t cost a fortune. We did find an organic and nitrate free chicken sausage at Costco and that is now what we use for the meat in this dish.
Kielbasa Pepper Pasta
1-1/2 cups uncooked bow tie pasta
1/2 cup julienned green pepper
1/2 cupe julienned sweet red pepper
1/4 cup chopped onion
Next add what every you have an abundance of in the garden, try carrots, broccoli, kale, zucchini, patty pan squash what ever you like to stir fry.
1-1/2 teaspoons butter
1/2 pound fully cooked kielbasa (0r your favorite sausage) cut into 1/4 inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
Cook pasta. In a separate skillet or wok saute the peppers and onion in butter until tender.
Next add in and stir fry the veggies according to how long they need to cook to be tender crisp (i.e. carrots & broccoli first, summer squash next, greens last) Stir in the sausage and cook until heated through. Drain the pasta and add it to the skillet. Toss and coat.
This recipe as written serves 2-3 so we usually double or even triple it.
Here’s one version, this one has curly noodles, carrots and zucchini
This is a different version made a few months back. Notice this night we added carrots, zucchini, patty pan and kale. This time with bow tie pasta. In the spring it may be broccoli, snow peas and Swiss chard. The peppers and onion are the important part as they add the flavor! Enjoy!