As the holiday season is coming to a close, I know that everybody is trying to start eating a little healthier, especially after the abundant amount of food that was devoured during Christmas. This morning, I was trying to figure out what to cook, when I came across a bunch of pasta recipes looking through cookbooks. I tried to think of a pasta recipe that also had delicious cooked as well as fresh veggies, so here’s what I came up with!

Ingredients:

6-8 cloves of garlic, minced

1 red pepper, diced

1 onion, sliced

1 bunch of Shimeji mushrooms

5 slices of Salami cut into 3 pieces

5 sausages, taken out of the case and smashed

1 bunch of Italian Flat-leaf Parsley

Dried Oregano, to taste

Dried Thyme, to taste

Dried chili flakes

Olive Oil

½ cup Chicken stock

2 large handfuls of fresh rocket leaves

¾ box of penne or short pasta

Parmesan, to top

Directions:

1. Heat a large pan or wok over a medium fire with lots of olive oil. Add garlic and cook until fragrant. Turn the heat down a little, and then add the onions, peppers and shimeji mushrooms. Cook until starting to get soft.
2. Cook the mashed sausages in a separate pan until brown. Add the cooked sausages and salami to the pan of veggies.
3. Season with desired amount of parsley, oregano, thyme, chili flakes, salt and pepper. Make sure to keep enough oil in the pan.
4. Once everything is cooked, add the chicken stock and cook on high heat until most of the liquid is evaporated.
5. Cook the pasta and then add the pasta with a little bit of the water to the rest of the sauce.
6. To finish, grate desired amount of Parmesan on top and drizzle olive oil.