Recipes
Spaghetti with vegetables and grilled sausage
30
mins of preparation + 25
cooking time
4
servings
Ingredients
- 1 package of 4 duBreton Mild Italian Sausages
- 1 L (4 c.) of broccoli florets
- 8 mini-peppers, halved and seeded
- 375 g (12½ oz.) of spaghetti
- 30 mL (2 tbsp.) of olive oil
- 60 mL (¼ c.) of balsamic vinegar
- 375 mL (1½ c.) of diced tomatoes or halved cherry tomatoes
- 750 mL (3 c.) of baby spinach
- 30 mL (2 tbsp.) of fresh chopped basil
Preparations
- Preheat oven to 425°F (210°C).
- On a baking sheet lined with parchment paper, arrange the sausages, broccoli florets and peppers.
- Bake for 20 to 25 minutes or until the sausages are cooked through and the vegetables are lightly browned.
- Meanwhile, cook the spaghetti according to the package directions.
- Drain the pasta, rinse under cold water* and drain again. Return to the pot and add oil, vinegar, salt and pepper. Stir and divide among the plates.
- In a large bowl, combine the spinach, tomatoes, basil and cooked vegetables.
- Slice the cooked sausages into rounds and add to the bowl. Stir and serve on top of the spaghetti.
Cooking on barbecue:
- Preheat barbecue to medium heat.
- Cook the sausages for 10 to 15 minutes.
- Place the vegetables in a barbecue wok or on a perforated baking sheet and cook for 10 to 12 minutes, stirring several times.
