Pasta with Turkey Sausage, Peas and Mushrooms

I so love this recipe: Pasta with Turkey Sausage, Peas and Mushrooms is packed with flavor and requires minimal effort. This is perfect for those of you who don't groove on a saucy pasta. Of course, The Jersey Girl grooves on all pasta, but to each his own!

The recipe calls for farfalle aka bow ties, but orecchiette is what I had on hand, so that's what went in this dish. Any short pasta will due. I can see this going well with mezze rigatoni, too.

Please note I totally do not use as much salt as Giada calls for. 

I used baby bella mushrooms that were already sliced to save myself some time. Shortcuts are sometimes God's plan.

Here you go:

Farfalle with Turkey Sausage, Peas and Mushrooms

Makes 4 main-course servings

From "Everyday Italian" 

By Giada DeLaurentiis

Ingredients:

1/2 cup extra virgin olive oil, divided

1 lb. turkey sausages, casings removed

10 ounces cremini mushrooms, sliced

3/4 tsp. sea salt, plus more to taste

3/4 tsp. freshly ground black pepper, plus more to taste

1 (10-ounce) package frozen peas, defrosted slightly

1 lb. dried farfalle pasta (bow-tie pasta)

1/2 cup freshly grated Parmesan cheese

Instructions:

In a large saute pan, heat 2 tablespoons of the oil over a high flame. Add the turkey sausage and saute until golden brown, breaking up any large clumps, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside. Heat 2 more tablespoons of oil in the same pan. Add the mushrooms and 1/2 teaspoon each of salt and pepper. Saute until all of the liquid from the mushrooms has evaporated, about 8 minutes. Add the peas and saute for 2 minutes. Return the sausage to the pan and cook until the sausage is heated through and the flavors have blended, about 3 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot and add the meat mixture. Toss over medium heat to combine and heat through, adding enough of the reserved cooking water to moisten, about 5 minutes. Drizzle in the remaining oil. Season the pasta with more salt and pepper to taste. Remove the pan from the heat. Add the Parmesan cheese and toss to combine. Transfer the pasta mixture to a large bowl and serve.

Roasted Mexican Zucchini

This is a great recipe to have for when the zucchini crop is bumpin: Roasted Mexican Zucchini. It's simple and full of great, earthy flavors. The lime juice and fresh cilantro add a pop of brightness.

I always have garlic powder, onion powder and cumin in my pantry. If you can't get fresh cilantro, just use fresh parsley. I omit the cheese, but I'm sure it's fab.

This is perfect for Mexican night at home! My son absolutely loves zucchini prepared this way.

Roasted Mexican Zucchini

From Isabel Eats

Makes 4 servings

Ingredients:

4 medium zucchini, sliced into 1/2-inch half moon

1 1/2 Tbsp. olive oil

1 tsp. kosher salt

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. black powder

1/2 tsp. onion powder

1/4tsp.ground cumin

Juice of 1/2 lime

2 Tbsp. chopped cilantro

2 Tbsp. crumbled cojita cheese (optional)

Instructions:

1. Preheat the oven to 450 degrees Fahrenheit. Line a large baking sheet with aluminum foil for easy cleanup. Set aside.

2. In a large bowl, add the diced zucchini, olive oil, salt, chili powder, garlic powder, black pepper, onion powder and ground cumin. Toss until evenly coated.

3. Transfer to the prepared baking sheet and spread evenly in a single layer.

4. Roast for 10-15 minutes, flipping halfway through, until zucchini is fork tender.

5. Top with lime juice and fresh cilantro and cojito cheese (if using). Serve immediately.

Grilled Bruschetta Chicken and Lemon Orzo

Presenting a cookbook mashup is such fun!

First up is Grilled Bruschetta Chicken from "Magnolia Table Vol. 2" by Joanna Gaines. This dish was so easy and full of flavor. I paired it with Lemon Orzo with Feta from "Modern Comfort Food" by Ina Garten. I received both books for Christmas from The Husband. I've really enjoyed checking them out.

These recipes were a perfect match together. They were united with a shared ingredient: feta. One of my faves, for sure. I did omit the dill from the orzo and replaced it with basil so that the herb situation between the two dishes didn't clash. Plus, like whoever has dill on hand? 

I hope you enjoy these dishes as much as we did!

Grilled Bruschetta Chicken

From "Magnolia Table Vol. 2"

By Joanna Gaines

Serves 4

Ingredients:

6 roma or 1 pint grape tomatoes, diced

1/2 cup crumbled feta cheese

1/4 cup chopped fresh basil leaves

1 tsp. Greek seasoning

3 Tbsp. olive oil

4 boneless, skinless chicken breasts (about 6 ounces each)

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Instructions:

1. Heat a grill or grill pan to medium-high heat (about 350 degrees F)

2. In a medium bowl, combine the tomatoes, feta, basil, Greek seasoning and 1 1/2 Tbsp. olive oil. Stir gently to mix. Set the bruschetta mixture aside to let the flavors meld.

3. Pat the chicken dry with paper towels and place it on a sheet pan.

4. In a small bowl, mix together the garlic powder, oregano, salt and pepper. Sprinkle evenly over the chicken. Drizzle the remaining 1 1/2 Tbsp. olive over the top. Use your hands to rub the mixture into the chicken breasts, coating well. Be sure to do both sides.

5. Grill the chicken until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 8-12 minutes, turning halfway through the cooking time. Set aside to rest for 2 to 3 minutes.

6. Serve the grilled chicken hot, with the bruschetta mixture spooned on top right before serving.

7. Store in an airtight container in the refrigerator for up to 2 days.

Please note: The Jersey Girl used a grill pan on her stove. She used thin cut chicken cutlets, so they cooked just 2-3 minutes per side. She kept the feta cheese separate and sprinkled on top when serving just in case it wasn't desired by the diner. 

Lemon Orzo with Feta

From "Modern Comfort Food"
By Ina Garten

Serves 4

Ingredients:

Kosher salt and freshly ground black pepper

1 cup orzo

2 tsp. grated lemon zest

2 Tbsp. freshly squeezed lemon juice

2 Tbsp. good olive oil

1 Tbsp. minced fresh dill (The Jersey Girl used fresh basil)

1 cup small-diced feta, preferably Greek (4 ounces)

Instructions:

1. In a large saucepan, bring 2 quarts of water to a boil. Add 2 tsp. salt and orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.

2. Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill or basil, 2 tsp. salt and 1 tsp. pepper. Fold in the feta and serve hot.

Please note: The Jersey Girl uses fresh basil instead of dill, and she adds 1/4. tsp of salt rather than 2 tsp. as listed in the second step. The lemon zest, juice, olive oil, fresh herb, salt and pepper may be whisked together and added all together after the orzo is cooked if you would like to prep ahead.