Sunday, September 21, 2014

Eating From The Garden

Well here's some of the pile I have to work with today.  So, for supper today we're having

Tuscan Pasta

Serves 3-4
8 ounces Italian Sausage, browned
4 ounces gluten-free Linguini
2 cups shredded zucchini or other summer squash
1 large, organic carrot, shredded
2 teaspoons olive oil
1 clove garlic, thinly sliced
2 tablespoons plain yogurt (I used Dairy Free Almond Yogurt)
1/3 cup shredded cheddar cheese (I used a non-dairy substitute)
1/4 teaspoon each salt and pepper

  • Cook linguine according to package directions.  If your squash is frozen and thawed, in a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.

  • In a large skillet, brown meat, remove to bowl,  saute carrot and zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until vegetables are tender, add meat back to vegetable mixture.

  • Transfer to a large bowl. Add the yogurt, cheese, salt and pepper.

  • Drain linguine; add to zucchini mixture and toss to coat.

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