Friiiiday! Friiiiday! Gotta get down on Friday! We made it through the week, congratulations everyone! It was a whirlwind for me getting caught up after vacation, but I think after this weekend I’ll be back into the swing of things. Granted, that also means I have to spend most of the weekend cleaning the house, running errands, and doing chores… sigh.
The good news is I DID have time to go grocery shopping finally. Actually, I went to the local farmer’s market here (Dean & Don’s), which somehow just makes all the food taste better and my bill tends to be a bit less expensive. I picked up some local squash, zucchinis, red peppers, and a whole bunch of other goodness I’m sure I’ll put on here one day.
Even almost a whole week later I’m still feeling pretty relaxed from my trip, so I wanted to keep things easy-breezy. One of the first things I learned to cook was pasta, so it tends to be my go-to when I want to think less and eat more. I didn’t buy any meat at the farmer’s market, so I defrosted some andouille sausage that was in the freezer and decided a lightened up Cajun pasta would be perfect for this week. To make things easier, I just cranked up the grill (again – may or may not be out of propane already…) and cooked everything in one fell swoop.
This recipe made a huge pot of pasta, which I ate all week for lunch and I still haven’t gotten sick of it. The leftovers taste great warmed up or straight from the fridge – which is pretty important when it’s 95+ degrees outside! Hope you all have a wonderful weekend, stay cool, and enjoy some carbs!
Grilled Cajun Pasta
Serves: 4-6 Prep Time: 10 min Total Time: 20 min
- 1 lb whole wheat penne
- 1 yellow squash
- 1 zucchini
- 1 red bell pepper
- 1 lb andouille sausage (two large links)
- 2 tbsp Cajun seasoning (I used Louisiana Fish Fry Products Cajun Seasoning)
- Extra virgin olive oil
- Parmesan Cheese
- In a large pot, cook full pound of pasta according to package directions until pasta is al dente
- While pasta is cooking, preheat the grill to 350-400 degrees
- Cut veggies in half (removing seeds and ribs from the pepper)
- Toss the veggies in Cajun seasoning and olive oil – I just eyeballed the olive oil, used just enough to make sure they were evenly coated
- Place sausage and veggies on the grill, close lid, and cook about 5 minutes
- Flip and continue to cook lid down for another 2-3 minutes until sausage is fully cooked and vegetables are tender but not mushy
- Remove and drain pasta if you haven’t already
- Put pasta back in the pot, add in veggies and sausage, and toss with additional olive oil (again I eyeballed, the amount is up to how well coated you want your pasta, I’d say I probably used another tablespoon or so)
- Garnish with parmesan cheese and serve – to yourself, your besties, your honey, and your dog (kidding! Kinda…)