Sausage Vegetable Pasta with Artichoke-Spinach Toast


Prepare toast through step 1 - 10 minutes

Prepare pasta and complete toast; serve - 25 minutes


Sausage Vegetable Pasta


1 small zucchini, sliced

1 small yellow squash, sliced

2 plum tomatoes, sliced

1 tablespoon fresh basil, coarsely chopped

8 oz mild Italian sausage (2 links), sliced

8 oz rigatoni pasta

1 cup fresh pre-diced onions

2 tablespoons olive oil, divided

1 teaspoon vegetable seasoning blend

1 1/2 cups specialty pasta sauce

2 tablespoons grated Parmesan cheese


Bring water to a boil for pasta.

Slice zucchini and squash; cut tomatoes into 1-inch pieces. Chop basil.

Cut sausage into small bite-size pieces (wash hands).


1. Cook and drain pasta following package instructions.

2. Combine zucchini, squash, onions, 1 tablespoon olive oil, and vegetable seasoning; set aside.

3. Preheat large sauté pan on medium-high 2-3 minutes. Place remaining 1 tablespoon oil in pan, then add sausage; cook and stir 4-5 minutes or until no pink remains. Remove sausage from pan.

4. Add vegetable mixture to same pan; cook and stir 3-4 minutes or until vegetables begin to soften and brown.

5. Reduce heat to low; stir in tomatoes, pasta, sausage, and pasta sauce, then cover; simmer 1-2 minutes or until thoroughly heated. Sprinkle with basil and cheese; serve.

Artichoke-Spinach Toast


4 slices Bakery 100% Whole Wheat Mountain Bread

2 plum tomatoes, thinly sliced

Cooking spray

8 tablespoons Deli artichoke-spinach dip

1/2 teaspoon vegetable seasoning blend

4 teaspoons grated Parmesan cheese


Preheat oven to 400°F.

Cut each bread slice in half. Cut tomatoes into 8 slices.


1. Coat both sides of bread with spray. Place on baking sheet; bake 5-6 minutes or until lightly toasted.

2. Top each slice with 2 tablespoons spinach dip and 2 tomato slices, then sprinkle with seasoning; bake 3-4 minutes or until heated. Top with Parmesan cheese; serve.


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