Empy-the-fridge pasta

14 Jun

Okay, so maybe I could have come up with a more appetizing name for this dish. But at least you know how it came about! Really great way to use up bits of veggies, and the dressing gives a good kick. I usually eat this in a wrap sandwich, but we didn’t have wraps… so over pasta it went!

1-2 sliced smoked, sausages Italian sausages, or chipolatas
1 medium carrot, cut into thin rounds
1 large zucchini, cut into thin rounds
1-2 sliced red bell peppers
1 sliced onion
2 crushed garlic cloves
¼ c Italian dressing
1 Tbsp balsamic vinegar or lemon juice
goat or feta cheese (opt)
hot pasta

Heat a non-stick skillet to med-high. Cook sausage and carrot slices in Italian dressing for 3-4 minutes. Add remaining veggies and sauté until tender crisp. Sprinkle on vinegar or lemon juice. Serve over pasta, with cheese if you want.

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