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!