"This recipe is an excellent, kid-friendly way to use up your bountiful summer produce."
3 tablespoons olive oil
12 ounces Italian sausage
1 red onion, root end attached, trimmed and quartered
1 small green bell pepper, seeded and quartered
1 small red bell pepper, seeded and quartered
1 small yellow squash, trimmed and quartered
1 small zucchini, trimmed and quartered
1/4 cup Italian dressing
12 ounces spaghetti
Grated Parmesan, optional
Torn fresh basil, optional
How to Make It
Preheat grill to medium. Lightly oil grates and place sausage on top. Cook 5 minutes, turning once or twice. Brush vegetables with dressing; add to grill. Cook, turning periodically, until vegetables are tender and sausages are cooked through, 15 to 20 minutes. Remove to a board; let cool slightly. Chop sausage and vegetables, discarding root end of onion.
In a large pot of boiling, salted water, cook spaghetti until al dente, about 9 minutes. Drain, reserving 1 cup cooking liquid. Add pasta back to pot along with sausage, vegetables and 2 Tbsp. oil. Toss to combine, adding cooking liquid to moisten if needed. Serve with Parmesan and basil, if desired.
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