Time: 30 minutes, Serves: 4
I went to the supermarket the other day and meandered over to the health food aisle and saw this fusilli spelt pasta. I never had spelt pasta before. So, I flipped over the bag and read the nutritional facts. It suppose to be healthier than common wheat pasta. Spelt is wheat but a healthier grain of wheat.
With this spelt pasta I decided to make an Italian pasta dish, which I made many times in the past. However, I tweaked it a bit to make it healthier because I'm on the road of eating better. So here is the recipe to making this tasty, rustic, pasta dish.
2 cups of spelt pasta ( 1 lb.. bag of spelt fusilli pasta)
2 sticks of sundried tomato tofu sausages ( sliced diagonally)
1 big green zucchini
1 small carton of cherry tomatoes
1 tsp of minced garlic
1 tsp of oregano
1 tsp of basil
1/2 tsp smoked paprika
1/2 cup of cubed black truffle cheese (Can be found at Highland farms or a gourmet supermarket or you could substitute it with mozorella )
salt and pepper
In big pot boil spelt fusilli pasta in salted water for 15 minutes. drain, and set aside. ( reserve 1/2 cup of pasta water. )
On medium high heat in a big frying pan sauté sundried Italian tofu sausage for 5 minutes in olive. Set aside. Sauté green zucchini for 5 minutes with salt and pepper until lightly brown then set aside. Add more olive oil to the pan and add cherry tomatoes, pepper, oregano, basil, mince garlic, and smoked paprika. Cook tomatoes until soften, then smash them down with a fork to create a sauce. Simmer sauce for 5 minutes uncovered then add sausage, pasta, black truffle cheese. Toss for 2 minutes. Then lightly toss in green zucchini.. (do not melt the cheese too much)...add a bit of reserved pasta water if dry.
Serve and enjoy! :D