Hello hello! Is everybody having a fabulous Thursday? Luckily for you, there are only 2 more hours until it is Friday! (On west coast time. If you’re beyond that, congratulations! You made it! If you are hours behind, you can do it!)
I always like to start a day with a few words of encouragement, if that’s what you want to call that little number.
School starts back up on Monday which is giving me mixed feelings because how fun is college aside from all the school-y stuff?! (Yes calculus tests, I’m talking to you).
But with the start of a new semester, I will now get out of my lazy funk of not working out and eating whatever I want. You know, after I recover from my surgery (no intense physical activity for at least 3 weeks, doc? You got it).
Although I have been doing pretty well with my “eating well” thing I have going on, tonight I couldn’t resist (and frankly, didn’t want to cook) and ended up ordering Chinese takeout.
I know, I’m being lazy. And I’m going out tomorrow (Friday tradition). If I go out on Thursday, I’m being lazy. But on Friday? Being lazy is my tradition. Don’t mess with the traditions.
Do you guys forgive this food blogger? Can you move past it and learn to love me again?
What if I share the recipe for this pasta….?
Now we talkin.
I saw this recipe ALL OVER PINTEREST. Everywhere. For a good month. I couldn’t escape it.
And even though I normally tend to avoid Pinterest trends, I decided to give this a go. (It’s not that I have anything against Pinterest trends. I guess I’m just too hipster. Foodie hipster? New blog name?!)
Of course though, I had to ruin all of the fun of pasta and lighten it up. Because I couldn’t be too mainstream (foodie hipster strikes again) and it was just in my good nature to provide people with this kind of recipe.
The pasta turned out pretty good too. Definitely not my fave, but pretty tasty and easy for a weeknight meal when I don’t have all the time in the world to cook.
Read on good friends…
*I could not find the original source for the recipe. There’s a ton of bloggers who have posted this on their blog with no source. If this is yours, let me know! I will give appropriate credit where it is deserved. I did make some changes to the recipe to “healthify” it and also a few more just because I felt like it. I will post original content in parenthesis.*
Drizzle of olive oil
1 lb. smoked turkey sausage, cut into rounds
1 onion, diced
1 green bell pepper, diced (not in OG recipe)
2-3 cloves garlic, minced
2 c. low sodium chicken broth (or regular chicken broth)
14 oz. no salt added diced tomatoes (or Ro-Tel)
1/2 c. milk (or heavy cream)
8 oz. whole wheat Fusilli (or regular penne)
Salt and pepper, to taste
1/2 c. part skim Cheddar-Jack cheese (or 1 1/2 c. regular Cheddar-Jack cheese)
2 Tbs. chopped parsley (or 1/3 c. chopped scallions)
Heat oil on medium high heat. Add sausage, onion, and bell pepper. Saute until the sausage is browned and the onion and bell pepper are soft.
Add garlic and saute until fragrant.
Add the chicken broth, tomatoes, milk, pasta, salt, and pepper. Bring to a boil, cover, and reduce to a simmer. Let it simmer until pasta is al dente (could take up to 20 minutes for whole wheat pasta).
While the pasta is cooking, preheat the broiler.
Remove the skillet from the heat when pasta is tender, and top with remaining cheese and parsley. Broil for a few minutes, until the cheesy is bubbly and slightly browned.
Serve with a nice light salad and enjoy!
Serves about 4
What I liked about this pasta was that it was satisfying but still light and not overwhelming. And it was awesome with a small green salad on the side.
Look at that hot mess. That’s the kind of hot mess you want.