Day 52: Grilled Cajun Pasta

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.Grilled Cajun Pasta | Diamonds & Bacon

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.Grilled Cajun Pasta | Diamonds & Bacon

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.

Grilled Cajun Pasta | Diamonds & Bacon      Grilled Cajun Pasta | Diamonds & Bacon

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 | Diamonds & Bacon


Grilled Cajun Pasta
Serves: 4-6     Prep Time: 10 min    Total Time: 20 min

 Ingredients:

  • 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

Directions:

  1. In a large pot, cook full pound of pasta according to package directions until pasta is al dente
  2. While pasta is cooking, preheat the grill to 350-400 degrees
  3. Cut veggies in half (removing seeds and ribs from the pepper)
  4. 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
  5. Place sausage and veggies on the grill, close lid, and cook about 5 minutes
  6. Flip and continue to cook lid down for another 2-3 minutes until sausage is fully cooked and vegetables are tender but not mushy
  7. Remove and drain pasta if you haven’t already
  8. 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)
  9. Garnish with parmesan cheese and serve – to yourself, your besties, your honey, and your dog (kidding! Kinda…)

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