Ingredients
| 1 | plant based Italian sausage, sliced on bias |
| 1 tablespoon | canola oil |
| ¼ cup | red bell pepper, sliced |
| ¼ cup | green bell pepper, sliced |
| ¼ cup | yellow bell pepper, sliced |
| 1/3 cup | onion, sliced |
| ½ cup | zucchini, sliced into 1/4 -inch rounds, then quartered |
| 1 tablespoon | garlic, fresh, minced |
| ¾ cup | canned San Marzano tomatoes, drained, chopped |
| ½ teaspoon | kosher salt |
| 1 ¼ cup | pasta rotini, cooked, drained |
| 1 piece | cheesy garlic bread |
Procedure
1. In a large sauté pan over high heat, combine Italian sausage, canola oil, peppers, onion and zucchini. Sauté for 5 minutes or until the sausage and peppers have slight caramelization.
2. Add garlic and tomatoes, then stir to combine. Sauté for another two minutes.
3. Season with salt to taste.
5. Add pasta and stir to combine.
6. Remove from heat and transfer to a serving plate along with cheesy garlic bread.
Cheesy Garlic Bread
Yield: 4 servings
Ingredients
4 slices French bread
2 tablespoons unsalted butter, softened, divided
¼ teaspoon garlic powder
2 slices provolone cheese
Italian seasoning, to taste
Directions
1. Preheat oven to 350 degrees.
2. Place bread on a lined baking sheet and spread butter onto each slice.
3. Sprinkle garlic powder over each slice of bread and top each with half slice of provolone cheese.
4. Bake for six minutes until the cheese is melty and brown.
5. Remove and garnish with a pinch of Italian seasoning to taste.
Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.