I was home this weekend and my mom, Allie and I whipped up a delicious Giada de Laurentis recipe. Pretty light for pasta and extremely delicious! I recommend trying it. If anyone thinks it looks appealing, let me know and I'll invite you over for dinner -- Josh won't eat it since it has mushrooms. We only made a few modifications to the original recipe, all noted below.
Ingredients:
1/2 c. olive oil
1 lb. Italian turkey sausage, casing removed (we used HOT)
10 oz. cremini mushrooms, sliced
6 oz. white button mushrooms, sliced (we added these to have mix of shrooms)
3/4 t. sea salt, + more to taste
3/4 t. fresh ground pepper, + more to taste
1 10 oz. package frozen peas, defrosted slightly
1/2 lb. pasta of your choice (Giada calls for bow-tie, but we used whole wheat rotini -- she also calls for a lb., but my mom wisely cut in half so we had more "toppings" and less pasta)
1/2. c. freshly grated Parmesan cheese
Zest from one lemon (mom's addition)
Clean mushrooms off with a dry cloth and slice them (we probably did in 4ths)
Heat 2 T olive oil in large skillet over medium high heat. Brown turkey sausage, breaking up any big clumps.
Take out of pan with slotted spoon and set aside on plate.
Heat 2 more T of olive oil in the same pan and add the mushrooms, salt and pepper. Saute until all the liquid from the mushrooms has evaporated.
Then my mom added lemon zest to "brighten the flavor" (her words!).
Add the peas and saute 2 minutes. Then return the sausage to the pan and saute until warm all the way through, allowing flavors to blend -- about 3 minutes.
Meanwhile, bring large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain the pasta, reserving 1/2 c. of the pasta water. Add the toppings to the pasta and add in about 4 big spoonfuls of pasta water to ensure it is not dry. Add Parmesan cheese and toss in serving bowl.
We served along side a light Caesar salad and with wheat baguette.
Hope you had a wonderful weekend!
XO,
Whit
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