Quick And Easy Pasta Toss
|Olive oil||2 Tablespoon|
|Italian sausage||1⁄2 Pound, cut into 1 inch pieces|
|Chopped red onion||1⁄2 Cup (8 tbs)|
|Carrots||1 Cup (16 tbs), cut in half lengthwise (Eat Smart Garden Vegetables)|
|Snap peas||1 Cup (16 tbs) (Eat Smart Garden Vegetables)|
|Broccoli||1 Cup (16 tbs), cut in small florets (Eat Smart Garden Vegetables)|
|Canned diced tomatoes with garlic, basil, and oregano||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Penne pasta||8 Ounce, prepared according to package directions|
|Mozzarella cheese cubes||1⁄2 Cup (8 tbs) (1/2 Inch Cubes)|
|Pitted kalamata olives||1⁄3 Cup (5.33 tbs)|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs), shredded|
1. Heat oil in a large frying pan over high heat. Add sausage, onion and carrots; cook, stirring often, for 5 minutes.
2. Lower heat; add snap peas and broccoli. Cook until crisp-tender, making sure vegetables do not lose their color. Add tomatoes, mixing well, and cook
3. Place hot pasta in a large bowl. Pour sauce over pasta, then add mozzarella and olives; toss to coat.