When summer heat is in full force, it’s nice to barbecue most of the meal outdoors. If you have leftovers, simply toss with a balsamic salad dressing for a pasta lunch the next day.
This recipe (and photo) from Foodland Ontario, foodlandontario.ca will inspire you.
Preparation Time: 15 minutes
Grilling Time: 15 minutes; Cooking Time: 10 minutes
Makes 4 to 6 servings
Ingredients
12 oz (375 g) short pasta, such as fusilli or penne (about 4 cups/1 L)
2 cups (500 mL) chopped Ontario spinach
1-1/2 cups (375 mL) Ontario cherry tomatoes, halved
1/2 tsp (2 mL) salt, pepper
1 lb (500 g) mild or hot Italian sausages (3 to 4)
1 cob Ontario corn, husked
1 Ontario sweet red pepper, halved and cored
1 small Ontario red onion, cut into 1/2-inch (1 cm) thick rounds
1 cup (250 mL) crumbled Ontario Feta cheese
1/2 cup (125 mL) chopped fresh Ontario basil or parsley
Instructions
Bring large pot of salted water to boil; cook pasta according to package directions. Drain and return to pot. Add spinach, tomatoes, salt and pepper. Cover pot to keep warm.
Meanwhile, place sausages on greased grill over medium-high heat. Grill, covered, turning frequently for 10 minutes. Add corn, red pepper and onion to grill, turning occasionally until tender, about 5 minutes. Remove sausages and vegetables to cutting board as they are cooked.
Diagonally slice sausages into bite-size pieces and add to pasta. Cut kernels from cob, chop pepper and onion; add to pasta along with feta and basil. Toss well.
Nutritional Information
1 serving (when recipe serves 6):
PROTEIN: 20 grams
FAT: 15 grams
CARBOHYDRATE: 54 grams
CALORIES: 430
FIBRE: 3 grams
SODIUM: 960 mg
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