Roasted Sausage and Vegetable Pasta

This summer I'm finding myself making the same things over and over--because man, they are so good. This pasta has become one of our staples. The sausage and vegetables can be prepared while you're in the kitchen fixing the lunchtime sandwiches, then put in the fridge while you go to the lake. Pull the dish out and add cooked pasta, fix salad and bread, and dinner's ready. Oh, and despite tasting very, very Italian, it's dairy-free!

*Roasted Sausage and Vegetable Pasta*

On a pan with a raised rack (I use the broiler pan from my oven) arrange:

1 or 2 packages of mild Italian sausages

In a large bowl toss:

1 red pepper thinly sliced
1 onion thinly sliced
1 box mushrooms, cleaned and halved if large
1 bundle asparagus, trimmed
2-3 zucchini or yellow squash, chunked
3-4 carrots, cut in sticks
any other vegetables that sound good and are waiting in your fridge, you get the picture!

with

1/4 cup olive oil
1/3 cup Italian seasoning herbs
1 T. coarse salt

Pam one or two large pans and spread your veggies out in them, not more than an inch or so deep.

Pop the veggies and the sausages in the oven at 450. You heard me! Leave them there for half an hour. The sausages will become a dark candied brown. The veggies will roast just right.

Toss with

1 lb. cooked pasta (I use rigatoni), including 1/3 cup cooking water.
Additional salt and pepper.


Serve with grated Parmesan cheese. Makes a huge quantity; we have actual leftovers. Great for feeding a crowd.