Spicy Greek Pasta

An amazingly colorful, zesty, spicy quick low-fat whole grain dish bursting with veggies that can be eaten hot or cold. It can be made with sausage, chicken, or vegetarian.

I threw this together for dinner tonight because I hadn’t gone grocery shopping and my picky eater was away at camp. I picked up the lean sausages and local squash at the local deli on my way home. If I had the time, I would have grilled the red peppers too. But, I took the shortcut and used as much as possible from the cans/jars in my larder.

1 can mushrooms
1 jar pitted kalamata olives
1 can chick peas
1 jar artichoke hearts
½ cup of peperoncini or banana peppers
1 jar roasted red peppers
½ jar of capers
4 oz of feta cheese cubes
3 summer squash grilled
3 zucchini squash grilled
3 hot lean chicken or turkey sausages or 2 boneless chicken breasts (optional)
1 cup shredded carrots (or sliced)
2 cans diced tomatoes with Italian spices
½ cup Pantene crushed peppers (in vinegar)
Plenty of dried or fresh oregano
Salt and pepper
1 box of whole wheat penne pasta
1 bag of baby spinach

Start water to boil for pasta.

Place colander in sink and start opening and draining all the cans/jars of their juice, except the diced tomatoes. Empty colander into large pasta storage bowl, add tomatoes, feta cheese, oregano, salt/pepper.

Slice squash in half, place skin side up on grill. Put sausage on grill.

Add pasta to boiling water. One to two minutes before done, add carrots to pasta. Drain in colander that’s now empty. Then add to other ingredients.

Let squash and sausage cool. Quarter and slice add to other ingredients. Fold in bag of baby spinach. Add wet or dry crushed red peppers to taste. Serve from the stove. If you put this on the table, you’ll be tempted to have seconds or thirds.