Recipe by The Kitchen at Johnsonville Sausage
"The rich flavor of oven-roasted veggies and sliced chicken sausage are tossed with linguine and topped with grated Parmesan cheese in this fast and delicious one dish meal."
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medium zucchini, sliced
fresh mushrooms, quartered
grape tomatoes, halved
red or yellow bell pepper, chopped
1 (12 ounce) package
Johnsonville® Three Cheese Italian Style Chicken Sausage, sliced
Grated Parmesan cheese
I did not use linguine in this dish. Because I wanted to eat this dish with my kids, I used one package of tofu shirataki pasta (low carb "pasta", recommended by Hungry Girl). I also tossed in a teaspoon of homemade italian seasoning and a little more salt/pepper when I mixed the ingredients together. I'm glad I added the italian seasoning, I think it would have been pretty bland without it. My kids seemed to enjoy it, my oldest child asked for seconds and I was happy I could enjoy dinner with my family and not worry about carb count as much. I'll make this again.
I thought it was pretty bland and I would add capers if I were to make it again. It was very easy which is always nice though!
This dish was AMAZING!! The juices that cook off all your veggies are what makes up the sauce.. It turned out so good. My husband wasn't too keen on the meal as soon as he saw the zucchini and grape tomatoes... but ended up loving it.
This was DELICIOUS! I added 1 summer squash and used sweet apple chicken sausage. I omitted the pasta and added sliced sweet potato for more nutritional value without losing the heft. I roasted the potatoes separately and found that the main mixture still needed much longer than 30 minutes to get a good roasted flavor; around 50 min. I would describe this as clean and healthy. A keeper for sure!
This recipe was very flavorful and super easy to make! I did make a few changes. I added a yellow pepper and an extra zucchini. Also added a clove of garlic and fresh parsley to the vegetable mixture. I also used 1 1/4 cups of fresh grated parmesean cheese mixed in when everything finished. No offense to Johnsonville, but I used all natural, organic chicken sausage with garlic and gruyere cheese. Delicious! Will definately make this again!
This was an extremely tasty dish, and my husband loved it. I followed the recipe exactly, and the type of sausage was a perfect fit, which nicely complimented the roasted vegetables. I intentionally bought a yellow pepper for the added color, since the red and green were brought out by the tomatoes and zucchini. We will definitely make this again.
This was crazy good! Great way to eat your veggies. The only changes I made were adding more seasonings (1 teaspoon each: Basil, Oregano, Minced Garlic) and I instead used Whole Grain Rotini. Sprinkled some shaved parmesean after it was cooked..yum! Had the leftovers for lunch today, and they heated up nicely! Will definatley add this to my dinner rotation.
This was really easy and very flavorful. I changed a few things simply because of what I had on hand. I used smoked sausage, instead of the chicken sausage, and reduced the olive oil to 2T. I also used penne pasta.
* Percent Daily Values are based on a 2,000 calorie diet.
Johnsonville(R) Three Cheese Oven-Roasted Pasta Primavera
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 177
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