September 11, 2009

Decided to make a quick pasta:

• 1 small eggplant (CSA), 1/4″ to 1/2″ cubed
• 1 medium yellow squash (CSA), sliced
• 1 medium sweet onion (farmers’ market), chopped
• 1/2 small bag of green beans (CSA)
• left over purple basil from previous week’s CSA share
• 1 large fresh tomato (CSA), chopped
• 8 oz TJ’s spinach and chive linguine pasta
• 28 oz jar TJ’s organic vodka tomato sauce
• Organic 365 EVOO
• harris teeter italian turkey sausage
• kosher salt
• freshly ground pepper
• freshly grated parmesan cheese
• microbrew beer
• pressure cooker
• deep frying pan
• shallow frying pan
• large stock pot
• 8-inch chef’s knife

Saute chopped, diced, or cubed onion and eggplant in 1 tbsp EVOO in frying pan and open and start drinking a beer; when 1/2 way cooked, add yellow squash, basil, tomato, and salt/pepper to taste. Meanwhile cook pasta according to package directions. Rinse and cut ends off of green beans and put in pressure cooker with a little water, bring to pressure over high heat. In a separate frying pan, take sausage out of casings and cook over med-high heat, breaking up with a spatula as you cook it. When fully cooked add to veggies. Then add jar of vodka sauce to veggie and meat mix. Cook on medium heat until bubbly and sauce hot. Serve over pasta with freshly grated parmesan cheese. (FOR VEGETARIAN: omit sausage.)