THUNDER BAY – Our friends at Foodland Ontario are always figuring out great ideas to use Ontario food in fantastic ways to make mealtime something special. With temperatures climbing it is always great to take your cooking outside.
It’s nice to barbecue most of the meal outdoors. If – and that is a BIG If – you have leftovers, simply toss with a balsamic salad dressing for a pasta lunch the next day.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Grilling Time: 15 minutes
Serves 4 to 6
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
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
Bring large pot of salted water to boil; cook pasta according to package directions. Drain well and return to pot. Add spinach, tomatoes, salt and pepper to taste. 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.
1 Serving (When recipe serves 6):
PROTEIN: 20 grams
FAT: 15 grams
CARBOHYDRATE: 54 grams
FIBRE: 3 grams
SODIUM: 960 mg