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It is officially the Christmas season at our house. We have our tree and all the decorations up, and I’m dreaming about cookies. Our cat, Oscar, on the other hand has a different idea.  He thinks the tree is his new toy/hiding space. When I got home last night the tree skirt was completely out from underneath the tree and was over in front of one of the couches. Then while I was watching a movie last night, he was sitting on top of one of the couch cushions just staring at the tree, completely fascinated by it. I love him, but man is he weird!

 

Anyways, to continue with some lighter meals this holiday season, I made this dish with chicken sausage and whole wheat spaghetti. I got the idea from my mom, who made something pretty similar lately, and thought hey, that sounds terrific! It was very refreshing and flavorful, especially after all of the heavy food from Thanksgiving. I like this meal because it is so versatile. You can add whatever vegetables, sauces, seasoning, or types of pasta that you like. For this meal,  I used bell pepper, mushrooms, and peas. I seasoned it with garlic, basil, and oregano, and used olive oil as a sauce. I finished it off with a sprinkle of parmesan cheese. The best part about this meal, is you don’t feel so bad having some chocolate afterwards, unless you eat the same size portion as my husband.

 

To begin this dish, start by chopping everything. Slice the sausage, and dice the bell pepper, tomatoes, and garlic. Next, heat a skillet over medium heat with some olive oil. Once the pan is hot, add the sausage and cook for a couple minutes. Meanwhile, add water to pot and bring to a boil. Then cook some spaghetti (or whatever pasta you like) according to the package directions. Once the sausage is starting to brown on the edges, add the bell peppers and mushrooms. Sauté for a couple more minutes, then add the diced cherry tomatoes, peas, and garlic. Cook for an additional minute or two. After that, add your pasta to the skillet and stir is around so it gets covered in olive oil and is mixed with the sausage and vegetables. Add a little extra olive oil if the pasta doesn’t seem coated enough. Serve with a little parmesan sprinkled on top. Enjoy!

Ingredients:

• 3 Italian Chicken Sausage Links
• 6 oz. Thin Spaghetti
• 1 cup red bell pepper, diced
• 1 cup mushrooms, sliced
• ½ cup cherry tomatoes, sliced in half
• ½ cup frozen peas
• 1-2 cloves garlic
• 1 tsp Basil
• ½ tsp oregano
• Olive oil

Directions:

Start by chopping the sausage, bell pepper, tomatoes, and garlic. Next, heat a skillet over medium heat with some olive oil. Once the pan is hot, add the sausage and cook for a couple minutes. Meanwhile, add water to pot and bring to a boil. Cook spaghetti according to the package directions. Once the sausage is starting to brown on the edges, add the bell peppers and mushrooms. Sauté for a couple more minutes, then add the diced cherry tomatoes, peas, and garlic. Cook for an additional minute or two. Add the basil and oregano. After that, add the pasta to the skillet and stir is around so it gets covered in olive oil and is mixed with the sausage and vegetables. Add a little extra olive oil if the pasta doesn’t seem coated enough. Serve with a little parmesan cheese sprinkled on top.