Pasta Primavera with Grilled Sausage

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   1.

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   Preheat the oven to 400 F (200 C).

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   2.

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   Spread the chopped vegetables in an even layer on a rimmed baking sheet so the vegetables cook and caramelize evenly.

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   I normally have to use two baking sheets.

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   Drizzle with the olive oil and sprinkle with salt, pepper and the herbs de Provence or dried oregano.

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   Give the mixture a toss until evenly coated.

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   3.

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   Roast the vegetables for 20 to 30 minutes (stir at least once during cooking) until the vegetables are tender and lightly browned.

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    Remove from oven and set aside once done.

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    4.

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    Meanwhile, barbeque the sausages.

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    We cook ours over a medium high flame on our gas barbeque grill.

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    Turn the sausages every 3 to 4 minutes so they brown evenly on the outside.

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    It usually takes us about 12 minutes until they are fully cooked.

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    If you dont have a barbeque, the sausages can be cooked under a hot broiler using the same process and cooking times.

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    5.

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    Cook the pasta.

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    Bring a large pot of water to the boil and add a good pinch of salt.

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    Add the pasta and follow the directions on the package to cook al dente.

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    It should still have a little bite and definitely should not be mushy.

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    6.

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    Meanwhile, slice the sausages on an angle.

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    Transfer the roasted vegetables and the sausages to a large bowl.

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    7.

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    Use a colander to drain the cooked pasta and drizzle with a little olive oil.

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    8.

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    Add the hot pasta into the bowl with the sausage and vegetables.

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    9.

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    Add the peas, basil, parsley and half of the Parmesan cheese.

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    10.

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    Toss together and serve with extra cheese on the side.

* Per serving · 4 servings · Values may vary.