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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 692 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 cup frozen corn
  • 2 pints grape tomatoes
  • 1 small bunch Italian (flat-leaf) parsley
  • 1 lemon
  • 8 oz macaroni (elbow) pasta
  • 2 orange bell peppers
  • 4 pork sausages
  • 1 medium red onion
  • black pepper
  • extra virgin olive oil
  • Italian seasoning
  • salt

Instructions

  1. Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    • 8 oz macaroni (elbow) pasta
  2. Meanwhile, wash and dry the fresh produce.
    • 2 orange bell peppers
    • 2 pints grape tomatoes
    • 1 small bunch Italian (flat-leaf) parsley
    • 1 lemon
  3. Place corn in a colander and rinse under hot water (from the tap) to thaw; transfer to a medium bowl and set aside.
    • 1 cup frozen corn
  4. Preheat a large skillet over medium-high heat.
  5. Once the skillet is hot, add oil and swirl to coat the bottom. Add sausages and cook, turning occasionally until golden brown and almost cooked through, 5-6 minutes. Remove to a plate, leaving the cooking juices in the skillet.
    • 4 tsp extra virgin olive oil
    • 4 pork sausages
  6. Meanwhile, peel, halve, and thinly slice onion into half-moons; add to the bowl with the corn.
    • 1 medium red onion
  7. Trim, seed, and medium dice bell peppers; add to the bowl.
  8. Halve tomatoes and add to the bowl.
  9. Return skillet (with cooking juices) to medium heat; add veggies and Italian seasoning. Stir to combine, then nestle sausages into the veggies; cover and cook until the veggies are charred and sausages are cooked through, 6-8 minutes. Remove from the heat.
    • 2 tsp Italian seasoning
  10. Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.
  11. When the pasta is done, drain in the colander and return to the pot.
  12. Zest and juice lemon into the pot with the pasta. Add the parsley (reserving a small handful for serving), oil, salt, and pepper; stir to combine.
    • 4 tsp extra virgin olive oil
    • 1 tsp salt
    • ½ tsp black pepper
  13. Cut sausages crosswise into rounds; add to the pot along with charred veggies and any cooking juices. Stir to combine the pasta salad.
  14. To serve, divide pasta salad between plates or bowls and sprinkle with reserved parsley. Enjoy!

Nutrition per Serving

Calories
692
Fat
37g
Net Carbs
57g
Protein
29g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater (optional)
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • stirring spoon
  • tongs