Go ethnic tonight with this winner!
It was a busy day updating this blog. The laundry is piled high. The house is a mess, especially my poor kitchen. Literally, see what I mean...
So anyways, we have a full evening ahead to feed cows, load hay, fix trailers and a flat tire on the van and I'm too exhausted to do dishes tonight. I guess they will sit until tomorrow morning. Sometimes, it's ok to take a break and just leave the cleaning until tomorrow.
I hope you enjoy this Mediterranean gem as much as we did tonight!
Hot Mediterranean Pasta
2 zuchinni, cubed
1 onion, chopped
1 package sliced mushrooms
1 large link of beef sausage, cubed
1 jar of kalamata olives, pitted
2 tbsp. olive oil
Salt and pepper to taste
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp. Dijon mustard
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. dried oregano
In a large pot of salted boiling water, add the linguine and boil for 10 minutes or until tender. Drain. In a large skillet heat olive oil over medium high heat. Saute the zuchinni, onion, and mushrooms for five minutes. Add sausage and olives in the last few minutes to heat up. Season with salt and pepper to taste, but don't add too much because the dressing is salty.
In a medium sized bowl whisk dressing ingredients together.
In the same large pot you boiled the pasta in, combine pasta, vegetable mixture and dressing and toss to coat evenly.
Enjoy with some crusty garlic bread or a bunch of red and green grapes and a glass of white wine!
*I'm sorry my measurements for the vegetables aren't more accurate (as in one cup of this or that). I tend to just throw stuff together and don't exactly measure when I'm cooking. When I bake, it pays to be right on with measuring because it's basically like a science experiment, but when cooking you have a little more flexibility. So if you really like mushrooms, go ahead and add more or if you hate onions just leave them out. Be creative and have fun!