Antipastagravanza Recipe
This is a leftover home run. I used the remains of an Italian BBQ to create a second day leftover family dinner. Big hit with the 14 year old, 12 year old and 7 year old.
Ingredients
- 6 yellow onions
- grilled zucchini
- 12 red/green peppers, sweated down on the grill
- 6 grilled italian chicken sausages, sliced 1/4" thick
- 4 garlic cloves, roughly chopped
- 1/8 C olive oil
- 16 oz. penne pasta
- 1/2 C grated parmesan cheese
Directions
- Warm a large skillet over low heat
- Add olive oil
- When oil is shimmering, add garlic and cover
- Cook for 2 minutes
- Add pre-grilled vegetables
- Heat through for 1 minute
- Add sausage slices
- Meanwile, bring 6 qts. water to a boil and add 1 tbs kosher salt
- Add penne and cook according to package directions until firm or 'al dente'
- Scoop out 1C of the pasta water and add it to the sausage mixture.
- Drain pasta and add to pan. Cover.
- Simmer over low heat for 3 minutes.
- Uncover and add cheese.
- Let stand 10 min.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 6 servings | |
| Calories 487 | |
| Calories from Fat 96 | 20% |
| Total Fat 10.97g | 14% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 405mg | 17% |
| Potassium 809mg | 23% |
| Total Carbs 78.01g | 21% |
| Dietary Fiber 8.0g | 27% |
| Sugars 12.43g | 8% |
| Protein 20.53g | 33% |
