The Pioneer Woman Tasty Kitchen
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Roasted Veggies with Pasta and Kielbasa

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A yummy way to use up some summer veggies. Kielbasa gives it some meatiness and the pasta puts it over the top. An easy dish that’s hearty and healthy.

Ingredients

  • 2 whole Yellow Squash
  • 2 whole Zucchini
  • 1 whole Red Bell Pepper
  • 1 whole Green Pepper
  • 1 whole Yellow Pepper
  • 1 whole Large Sweet Onion
  • 1 pound Kielbasa
  • 1 teaspoon Ground Sage
  • 1 teaspoon Ground Oregano
  • 1 teaspoon Ground Rosemary
  • Salt And Pepper, to taste
  • 2 cups Cooked Penne Pasta
  • Freshly Grated Parmesan Cheese

Preparation

Slice and chop veggies into chunks. Slice kielbasa into 1/4 inch rounds. Place cut veggies and sausage in a 9×13 pan or rimmed cookie sheet. Sprinkle herbs and spices over veggies and sausage. Sprinkle with a good dose of extra virgin olive oil and give the whole thing a good toss. Place in the oven and let it roast for an hour or so, stirring a few times throughout the cooking process. When veggies are nicely roasted and the sausage has crisped a bit, remove from the oven. Mix in the COOKED penne pasta and toss. Add a little more olive oil, if desired. Sprinkle with freshly grated parmesan cheese. Dish it up and enjoy with some good French bread.

Serves 4 – 6.

If you’re not a fan of kielbasa, you can substitute COOKED chicken breast instead. Just be sure to add the cooked chicken with the pasta, AFTER you’ve roasted the veggies.

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2 Reviews

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Profile photo of Jenelle Miller

Jenelle Miller on 8.13.2011

This was really good, everyone liked it. And now I have a few less zucchini…..

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lisbonannie on 7.19.2010

Love it! Great way to use the veggies in the fridge!

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