The taster loves it when I make pasta and often watches over me when I’m adding the pasta to the salted, bubbling water. “One more handful,” he’ll request and I must, although shamelessly, admit that I usually add one more handful for him.

The only redeeming factor we have is that we add every vegetable possible to the pasta. The thought process is that if we are eating a bit more pasta than we should, at least it is full of vegetables.

Originally this recipe came from Martha’s Everyday Food and my friends who have raved about it for quite some time now. Even with my best intentions of keeping it to peppers and sausage, my parents sent me home with leeks fresh from their garden, we had a 5 pound bag of red onions to use, and I think you can see where this is going. Before I knew it there were more vegetables than pasta and that thought process (ridiculous or not) of the vegetable to pasta ratio comes right into play. :)

Pepper & Sausage Pasta - 2-3 servings

  • 2 servings bow-tie pasta
  • 3 tomato basil chicken sausages, sliced into 1/2″ slices
  • 1 Tbsp olive oil
  • 1 cup leeks, sliced
  • 1 red onion, cut into 1″ pieces
  • 1 clove garlic, minced
  • 1 red, yellow, orange and green pepper, cut into 1″ pieces
  • 4 cups spinach
  • Parmesan cheese
Prepare pasta as directed. Set aside.

Heat large pan over medium heat and spray with cooking spray. Add chicken sausages, cooking until lightly browned. Set aside.

Add olive oil to pan and when hot add leeks and onion, cooking for about 2 minutes. Add in peppers and cook an additional 2-3 minutes. Turn off heat. Stir in spinach, sausage and pasta to pepper mixture and toss until spinach has wilted.

Grate Parmesan over top if desired.


simple sesame noodles

Simple noodles like these just keep making appearances, don’t they? I’ve really been enjoying cool noodle bowls this summer and these are certainly no exception. All I need now are some Noodle Bowls and along with some chopsticks, I’m ready to slurp away! Paired with some baked tofu, these noodles only need some veggies on

Read more…


edamame pesto pasta

After sampling this pasta at the Macy’s Culinary Council Event I knew I needed to make it very, very soon. I’ve clearly been loving the Asian flavors this summer so why not keep the trend going? This pesto,  much like the classic basil pesto is not just limited to pasta. Try this topping on salmon, tossed

Read more…


drunken noodles

The name drunken noodles apparently has quite a few meanings. I’ve read that it is used to cure hang-overs and I’ve read that it is so spicy, it is an implication to how much you will drink while eating it. Through experience I’ve found that neither of these are really necessary to enjoy some nice

Read more…


macy’s culinary council: andrea robinson

You may recall that I told you a few weeks ago that I’m trying to learn more about wine, especially how to pair wine with food. Many of you gave me some great resources – Thank You! I also recently received an invitation to attend a Macy’s Culinary Council event featuring Andrea Robinson, renowned Master Sommelier, author and

Read more…

review: mushroom ravioli & recipe fails

Just when I start to think that someday I’ll be a good enough cook to be a personal chef in LA, I have a huge recipe failure and I’m swiftly brought back to my Minneapolis (and winter) reality. (source) Take the sun-dried tomato & mushroom alfredo I made recently. It wasn’t horrible, but it made me want

Read more…


beef & vegetable noodle stir-fry

We often hear that eating healthy, fresh foods is too expensive and that it’s much cheaper and easier to pick up fast food on the way home then to make a meal at home. One of my goals is to dispel this myth. Eating healthy doesn’t mean slaving away at the stove or breaking the

Read more…