Grilled Sausage and Summer-Vegetable Pasta

Italian dressing mix is tossed with hot pasta then mixed with freshly grilled vegetables and hot Italian sausage to make this colorful main dish.


Grilled Sausage and Summer-Vegetable Pasta


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Prep Time: 20 mins
Total Time: 50 mins
Servings: Makes 6 servings.
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Ingredients
 
savings in
 
  • 1/2  lb  fresh asparagus, trimmed and cut into 2-inch piecesOn Sale
  • 1    red bell pepper, cut into 1/4-inch-thick stripsOn Sale
  • 1  medium  zucchini, cut lengthwise in half, then cut into 1/4-inch-thick slicesOn Sale
  • 1  medium  yellow squash, cut lengthwise in half, then cut into 1/4-inch-thick slicesOn Sale
  • 1/2    red onion, cut into 1/4-inch-thick slicesOn Sale
  • 4  Tbsp  extra-virgin olive oil, plus more for grillOn Sale
  • 1/4  tsp  saltOn Sale
  • 1/4  tsp  freshly ground pepperOn Sale
  • 4    hot Italian sausages (about 1 lb)On Sale
  • 1  package (16 oz)  penneOn Sale
  • 1  Tbsp  Italian salad dressing mixOn Sale
  • 1  tsp  minced garlicOn Sale
  • 1/2  cup  shredded Parmigiano-ReggianoOn Sale

Directions
1.
Heat grill to medium. In a large bowl, toss together asparagus, bell pepper, zucchini, squash, onion, 1 tbsp oil, the salt and pepper. Transfer to a vegetable grilling basket.
2.
Lightly oil grill rack. Place vegetables, in basket, and sausages on grill. Cook, turning occasionally, until vegetables are tender and an instant-read thermometer registers 160 degrees F when inserted into center of each sausage, 25 to 30 min.
3.
Meanwhile, cook pasta according to package directions; drain and set aside.
4.
Transfer sausages to a cutting board and vegetables to a large bowl. When cool enough to handle, diagonally cut sausages into 1/2-inch-thick slices; add to vegetables along with pasta and toss to combine.
5.
In a small bowl, stir together remaining 3 tbsp oil, the dressing mix and garlic. Pour over pasta and toss until coated well. Toss in cheese and serve immediately.
6.
To cook indoors: Heat oven to 400 degrees F. Combine and season vegetables as directed. Place sausages in a foil-lined baking pan; roast 10 min. Add vegetables to pan and cook, turning once, until an instant-read thermometer registers 160 degrees F when inserted into center of each sausage, about 35 min. Continue with recipe. Makes 6 servings.

Nutrition information
Calories 700, Total Fat 36 g, Saturated Fat 13 g, Cholesterol 56 mg, Sodium 1272 mg, Carbohydrate 65 g, Fiber 4 g, Protein 30 g. Percent Daily Values are based on a 2,000 calorie diet
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