Fetucinni with Greens and Spicy Sausage
Posted: Thu Mar 23, 2023 6:32 pmFetucinni with Greens and Spicy Sausage (and Minstrone Soup)
Pasta does not have to be boring!
Just finished dinner, that was just everyday family dinner, but just tasted amazing! Main dish was whole wheat fetucinni with rustic onion, garlic, tomato, cabbage and spinach sauce, and crumbled spicy lentil sausage. Side of minestrone soup. Fresh whole wheat bread, and for desert a slice of fresh watermelon. Younger kids ate just fetucinni with marinara sauce. Came together because of lots of little things, techniques, habits, routines, and my 10 year old daughter making the soup.
Much of the work was already done before I started. Weekly fresh vegetable shopping done. Bread dough was ready. Leftover marinara sauce and spicy sausage lentils burger were in refrigerator. Leftover veggie broth in the freezer. This means dinner was largely making a quick pasta sauce, reheating marinara sauce, boiling some pasta, and shaping and baking bread.
Routine
- Fresh Baked Bread Day Thursday
Habits
- Reserve and freeze steaming water for veggie broth
- Simmer vegetable cuttings for veggie broth
Technique
- Simmer and blend vegetables and herbs for soup base
Preparation
- Adobo sauce
- Jalapeños in adobo sauce
- Marinara sauce
- Spicy sausage lentils burgers
Help
- 10 year old daughter made minestrone soup. I taught her the techniques. She learned to cut soup vegetables in kindergarten.
Greens Sauce and Spicy Lentil Sausage
- 1/4 onion, sliced and chopped
- 2 cloves garlic, minced
- 2 plum tomatoes, diced
- 1/2 cup cabbage sliced and cut
- 1 bunch spinach, cut
- 1 spicy lentil burger, crumbled
Minestrone Soup
BASE
- 1/2 onions, diced
- 3-4 cloves garlic, diced
- 2 tomatoes
- 1 Tbsp oregano
- 1/4 tsp salt
- 3 cups veggie broth
MAIN
- 1 stick celery
- 1 carrot, cut into rounds
- 1 potato, peeled and cubed
- handful spinach, chopped
- 1 tomato, diced
Simmer base vegetables and blend. Return to pot and add veggie broth and salt. Add vegetables starting with hardest vegetables first: potatoes, carrots and celery, then adding softer vegetables last: tomatoes and spinach.
Pasta does not have to be boring!
Just finished dinner, that was just everyday family dinner, but just tasted amazing! Main dish was whole wheat fetucinni with rustic onion, garlic, tomato, cabbage and spinach sauce, and crumbled spicy lentil sausage. Side of minestrone soup. Fresh whole wheat bread, and for desert a slice of fresh watermelon. Younger kids ate just fetucinni with marinara sauce. Came together because of lots of little things, techniques, habits, routines, and my 10 year old daughter making the soup.
Much of the work was already done before I started. Weekly fresh vegetable shopping done. Bread dough was ready. Leftover marinara sauce and spicy sausage lentils burger were in refrigerator. Leftover veggie broth in the freezer. This means dinner was largely making a quick pasta sauce, reheating marinara sauce, boiling some pasta, and shaping and baking bread.
Routine
- Fresh Baked Bread Day Thursday
Habits
- Reserve and freeze steaming water for veggie broth
- Simmer vegetable cuttings for veggie broth
Technique
- Simmer and blend vegetables and herbs for soup base
Preparation
- Adobo sauce
- Jalapeños in adobo sauce
- Marinara sauce
- Spicy sausage lentils burgers
Help
- 10 year old daughter made minestrone soup. I taught her the techniques. She learned to cut soup vegetables in kindergarten.
Greens Sauce and Spicy Lentil Sausage
- 1/4 onion, sliced and chopped
- 2 cloves garlic, minced
- 2 plum tomatoes, diced
- 1/2 cup cabbage sliced and cut
- 1 bunch spinach, cut
- 1 spicy lentil burger, crumbled
Minestrone Soup
BASE
- 1/2 onions, diced
- 3-4 cloves garlic, diced
- 2 tomatoes
- 1 Tbsp oregano
- 1/4 tsp salt
- 3 cups veggie broth
MAIN
- 1 stick celery
- 1 carrot, cut into rounds
- 1 potato, peeled and cubed
- handful spinach, chopped
- 1 tomato, diced
Simmer base vegetables and blend. Return to pot and add veggie broth and salt. Add vegetables starting with hardest vegetables first: potatoes, carrots and celery, then adding softer vegetables last: tomatoes and spinach.