keep your diet real

Most of us are set in our ways when it comes to pasta shapes…

I like spaghetti. My Mom prefers penne. Kevin prefers ziti.

Now, I realize that most pasta, regardless of the shape, is made from the same basic ingredients (flour, water, salt, egg). I know this, but I can’t wrap my head around the fact that I associate different pasta shapes with different flavors. I’ve actually said on more than one occasion, “What are you crazy? I can’t substitute shells for bow tie pasta!”

Today, I was feeling frisky so I decided to use orecchiette for my pasta choice. Orecchiette means “little ears” in Italian.

This is probably one of the tastiest meals that I have eaten this year and I think it might have something to do with the sun dried tomatoes and Romano cheese. The sweetness of the sundried tomatoes balances the bitterness of the broccoli raab. The portabella mushrooms, squash, and chicken sausage didn’t hurt either. I love pasta when it is loaded with lots of fresh vegetables. I added chicken sausage for added protein, but you could easily eliminate it to make this a vegetarian friendly meal.

Do yourself a favor and make this meal for someone you love. You won’t regret it.

Ingredients

• 1 small onion (diced)
• 2 cloves of garlic (diced)
• Salt and pepper (about ¼ teaspoon each)
• 2 tablespoons of olive oil
• 1 bunch of broccoli raab (washed and 1 inch of the stems sliced off)
• 2 yellow squash (diced)
• 2 cups of baby portabella mushrooms (rinsed)
• 1 pound of chicken sausage (Italian style, thinly sliced or crumbled)
• 1 pound of orecchiette
• 4 oz of sundried tomatoes in olive oil (reserve the oil)
• Fresh grated Pecorino Romano cheese
• Fresh parsley to garnish

Directions

1. In a medium sized frying pan, sauté the onions and garlic in olive oil (about 5 minutes or until they start to brown), add salt and pepper.
2. Add the chicken sausage. Cook until the meat is no longer pink (about 5-7 minutes)
3. While the onions, garlic, and chicken sausage are cooking, fill a large pot with water and allow it to boil.
4. Place the broccoli raab in the boiling water and cook for 3-5 minutes (until the color becomes bright green).
5. Add the mushrooms and squash to the pan with the chicken sausage and vegetables
6. Drain the broccoli raab and add to the pan with the chicken sausage and vegetables (sauté on medium-low heat for about 5 minutes).
7. Meanwhile, cook the orecchiette (al dente about 7 minutes), drain, and place into a large serving bowl. Add 1 tablespoon of olive oil, mix, and set aside.
8. Add the chicken sausage and vegetable mixture to the pasta and toss.
9. Add the sundried tomatoes with the oil to the pasta mixture and toss.
10. Top with fresh grated cheese. Savor every last bite!

What is your favorite pasta shape?