You Can Make Any Dish with Pasta....Pasta with a Mexican Zing

This meal was one of those, "Oh my, we have spent the entire day at the pool, and I didn't plan anything for dinner, so nothing is thawed. Oh, but we have a ton of fresh veggies, and turkey kielbasa doesn't really have to thaw!"  Oh, and the title is my husband's response when I have been making the grocery list and meal planning, "We should have something with pasta every week, it's pretty easy to make that a meal, right?!"  So let's just call this recipe Pasta with a Mexican Zing

Pasta with a Mexican Zing

1 T olive oil
1 tsp minced garlic
1 pkg sliced mushrooms
1 zucchini sliced in half circles
1 yellow squash sliced in half circles
4 carrots, peeled and sliced
1 broccoli crown
1 Turkey Kielbasa Sausage Link sliced
1 can diced tomatoes and green chiles
1/2 -1 cup chicken broth (see Katie's recipe for chicken broth)
1 box bow tie pasta
1 block Monterrey Jack cheese

Cook pasta til done. In a separate pan heat olive oil with 1 tsp garlic and saute carrots, sausage, and mushrooms. Add the squash and broccoli right before the tomatoes so they don't get over cooked. Then add the chicken broth and diced tomatoes and green chiles. Cook for about 5-10 minutes on medium heat, then add the pasta and stir together. Finally top with the shredded Monterrey Jack cheese. Enjoy.

I made this again tonight and realized that I also added a tsp of garlic to the olive oil before cooking all the vegetables and sausage. My hubby said it was really good this time and asked if I did something different. Who knows, I may have not used garlic the first time.

Also, I should add that this isn't a saucy pasta dish. Katie found this out when she cooked it for her family the other night. You may also want to add more meat and less vegetables. Still an easy, healthy, and delicious one pot meal!


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