In the warm-to-chill days of autumn, we begin to crave more hearty, filling, stick-to-your-ribs kind of foods. Soups, stews, chilies, and pasta all sound wonderful as seasonal hibernation signals kick in. However, you probably don’t want to already start putting on your “winter coat” do you? I know it is pretty socially acceptable to gain a few pounds over winter, who doesn’t? With these filling foods, not much time outdoors, and lots of holiday treats, it is easy to succumb.
But not this time!
A lightened up parmesan pasta alfredo to the rescue! This recipe is intensely flavorful, with lots of meat to satisfy the carnos in the family,yet packed with good-for-you veggies for vitamins and fiber. With a homemade alfredo sauce, you get to control how much and what kinds of fats are included, and can amp up the vegetable content, to make a much healthier alternative to a frozen-bagged or restaurant meal.
This recipe takes about 20 minutes, and serves 2-4. If you don’t have the specific vegetables mentioned, feel free to substitute any kind you like, as long as you try to keep at least 2 cups’ worth.
- 1 pound sausage links (or loose)
- 1 bell pepper, diced
- 1 large potato, diced
- 1 small eggplant, diced
- 1 large head broccoli, cut into florets
- 1/2 bunch kale, rinsed and chopped
- 1 pound pasta (save 1 cup of cooking water)
- 1/2 cup shredded parmesan
- 1/2 cup milk or cream
- 2-4 tbsp. butter
Step 1: In a frying pan, cook your ground sausage or links until browned, and pour off any excess fat. Add the potates first and cook with a lid for 10-15 minutes.
Step 2: Add the rest of the vegetables, in order of firmness/needed cooking time, and continue until all veggies are added and beginning to soften. Meanwhile, boil and drain the pasta.
Step 3: Add the pasta, water, parmesan, milk, and butter, and simmer for 10-15 minutes, until the sauce coats the noodles and thickens.
Serve and enjoy!