My hubby was thrilled there were leftovers! Made some changes because 1) didn't have everything called for 2) suggestions from other reviewers 3) needed to use up some things 4) we prefer robust flavors and 5) I'm ALWAYS short on time. I used some browned venison Italian sausage I always keep in the freezer for quick pizzas, and to reduce fat. Likewise, I cut butter in half and added 1/4 c. olive oil. Used about 1 tsp., rounded, chicken bouillon powder since it is quicker than cubes, less sodium, and since I didn't have the extra fat to cook the cube. Used cider vinegar, and added 2 very large cloves minced garlic. Sauteed briefly with the sausage and 8 oz. of mushrooms. Added 3/4 c. of the pasta water, the green onion, and about 3/4 lb. cubed zucchini and cooked just until squash began to soften, then added 2 c. broccoli florets plus thinly sliced stems and about 3/4 - 1 c. thickly julienned red bell pepper. Mixed about 1 1/2 Tbsp. cornstarch and 1/4 c. water and added it to the rest to make it more "saucey". Cooked just until all vegetables were cooked crisp-tender and sauce was no longer watery. Served it over whole wheat pasta and sprinkled with some sliced black olives, chopped fresh basil and crumbled feta cheese. Quick, easy and devinely yummy.
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My hubby was thrilled there were leftovers! Made some changes because 1) didn't have...