It’s officially almost spring! I thought a light springtime meal like this pasta dish would be an excellent celebration. I get so excited at the change of every season, Spring especially. There is nothing like the first warm day that I get to comfortably wear a pair of shorts or a breezy skirt. Spring is a time just to sit outside and soak up all of God’s beautiful creation. When the grass in turning green, birds are chirping, and new life is sprouting everywhere.
Speaking of new life, the fresh warm air always puts me into planting mode. I can’t wait to put the first tomato into the ground and nurture it into a ripe red summer tomato. Spring is just the beginning of the most abundant and beautiful time of year in the garden. … and the kitchen. This pasta incorporates tender asparagus which is all over the markets right now, light chicken sausage, and healthy whole wheat pasta. We enjoyed this on the next day after the clocks “sprang” forward. It’s so nice to have that extra hour of daylight at the end of the day to get things done. Isn’t it?
Whole-Wheat Pasta with Roasted Asparagus and Chicken Sausage
Coarse salt and ground pepper
6 ounces Italian-style cooked chicken sausage, thinly sliced
1 lb asparagus cut into 2 in pieces
1 medium red onion, halved and cut into 1-inch squares
1 tsp dried Italian Seasoning
2 tablespoons olive oil
1/2 pound whole-wheat spaghetti noodles
Preheat oven to 450 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss sausage, asparagus, red onion, Italian seasoning, and oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, stirring vegetables every 10 minutes.
Meanwhile, cook noodles until al dente. Drain pasta, and return to pot. Toss with meat mixture. Season with salt and pepper. Serve and enjoy!
Love, Grey and Brianna