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This Roasted Corn and Pepper Pasta with Sausage is a lightened up take on a pasta dinner recipe! With delicious roasted vegetables and melty morsels of fresh mozzarella, you will love this flavorful pasta recipe that is full of heart-healthy ingredient swaps!
Roasted Corn and Pepper Pasta with sausage is all my favorite things on a plate. Pasta, check. Roasted vegetables, check. Fresh mozzarella, check. Better for you ingredients? Definitely, check. It is no secret around here that I absolutely love pasta and make it frequently for dinner. I am always looking for new ways to serve up my favorite food and one of the best ways is to add tons of fresh vegetables so that I can fill my bowl up even higher! I have also starting using Mazola® Corn Oil to add some heart-healthiness to our meals. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
One of my favorite dinner time savers is to cook all my pasta ingredients on the same sheet pan. Sheet pan dinner recipes have become so popular and I can see why! Roasting all your food together brings out tons of flavor and coats the vegetables in a delicious sauce from all the juices.
I use precooked Italian Chicken Sausage in this recipe. Chicken sausage has so much flavor and so much less fat than traditional pork sausage. Once all my veggies and sausage are added to the pan, I drizzle the whole thing with Mazola Corn Oil. Corn oil has a neutral taste that allows the taste of the food to shine. It also has a higher smoke point than other oils, so you can crank your oven up and get the veggies nice and charred!
I love cheese on my pasta, but it can get heavy and add lots of extra calories. Swapping fresh mozzarella for other cheeses gives you the cheesy goodness but since fresh mozzarella has a higher water content than other cheeses, it has less calories and fat.
One of my favorite tricks is to pick up the marinated fresh mozzarella at your grocery store’s antipasto bar. It comes packed with flavor and is one less step you have to do later! It adds tons of herby flavors! If you are vegetarian or looking for a meatless Monday recipe, add more cheese and leave out the sausage! I like to use a thick pasta like pappardelle or fettuccini in this recipe. It holds up to all the toppings and since it is so hearty, you will feel more satisfied while eating less.
Summertime may be coming to a close, but that doesn’t mean its time to give up on all the vegetables! I know we will be eating this Roasted Corn and Pepper Pasta with Sausage all fall and winter long!
Looking for more yummy pasta recipes?
One Pot Skinny Cajun Chicken Pasta
Roasted Asparagus and Tomato Pasta with Toasted Breadcrumbs, Garlic, and Olive Oil
Roasted Corn and Pepper Pasta with Sausage
This lightened up version of pasta is a healthy, but satisfying way to serve fettuccini!
Ingredients
- 8 oz fettuccini
- 6 ears of corn stripped from the cob
- 10 mini bell peppers sliced
- 4 chicken sausage links sliced
- 1/4 cup corn oil plus more to taste
- 1 tsp salt plus more to taste and for the pasta
- 1/2 tsp pepper plus more to taste
- 1/2 tsp garlic powder
- 8 oz marinated fresh mozzarella
- 1/4 cup diced basil
Instructions
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Preheat oven to 450 degrees. Put corn kernels, sausage pieces, and sliced peppers on a baking sheet. Drizzle corn oil over the mixture. Add salt, pepper, and garlic powder and stir well. Place in oven and bake for 20 minutes, or until corn starts to char.
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While veggie mixture cooks, cook pasta according to box instructions.
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Once both the vegetables and pasta are done, mix together. Add fresh mozzarella (including the marinade) and drizzle with more corn oil, to taste. If you like your pasta drier, you may not need more oil. Also add additional salt and pepper to taste. When ready to serve, add fresh basil.
Recipe Notes
I really recommend using marinated fresh mozzarella because it adds a lot of herbs and flavor. If you do not use the marinated, you will have to add additional seasonings to taste. You can pick this up at the antipasto bar or salad bar at your grocery store or the gourmet cheese section. It is a mixture of mozzarella, herbs, and oils.
To make your own marinade: Mix 1 part corn oil to 1 part Italian dressing or even a balsamic vinaigrette, whatever type of dressing you like!
Roasted Corn and Pepper Pasta with Sausage
This lightened up version of pasta is a healthy, but satisfying way to serve fettuccini!
Ingredients
- 8 oz fettuccini
- 6 ears of corn stripped from the cob
- 10 mini bell peppers sliced
- 4 chicken sausage links sliced
- 1/4 cup corn oil plus more to taste
- 1 tsp salt plus more to taste and for the pasta
- 1/2 tsp pepper plus more to taste
- 1/2 tsp garlic powder
- 8 oz marinated fresh mozzarella
- 1/4 cup diced basil
Instructions
-
Preheat oven to 450 degrees. Put corn kernels, sausage pieces, and sliced peppers on a baking sheet. Drizzle corn oil over the mixture. Add salt, pepper, and garlic powder and stir well. Place in oven and bake for 20 minutes, or until corn starts to char.
-
While veggie mixture cooks, cook pasta according to box instructions.
-
Once both the vegetables and pasta are done, mix together. Add fresh mozzarella (including the marinade) and drizzle with more corn oil, to taste. If you like your pasta drier, you may not need more oil. Also add additional salt and pepper to taste. When ready to serve, add fresh basil.
Recipe Notes
I really recommend using marinated fresh mozzarella because it adds a lot of herbs and flavor. If you do not use the marinated, you will have to add additional seasonings to taste. You can pick this up at the antipasto bar or salad bar at your grocery store or the gourmet cheese section. It is a mixture of mozzarella, herbs, and oils.
To make your own marinade: Mix 1 part corn oil to 1 part Italian dressing or even a balsamic vinaigrette, whatever type of dressing you like!
I love the recipe for the roasted corn and peppers. My question is what is the marinated mozzarella. What is the recipe for the marinade or have I missed something in the recipe thank.
Hi Rita! I think I talked about it in the text above, but I will make sure to make it clearer! The marinated mozzarella is the kind you get from the salad bar or antipasto bar at your grocery store, or even in the gourmet cheese section. It is usually just the mozzarella balls soaked in oil and a bunch of fresh herbs and spices. If you cannot find it, you could just use regular mozzarella, but you would need to add additional spices. You could even marinated your mozzarella in a mixture of oil and Italian dressing if you wanted to make your own marinade! I hope you enjoy the recipe!
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