Italian Sausage and Veggie Bowls
- Yield 6
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Italian Sausage and Veggie Bowls is a pork recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 8 cups chopped veggies (I used 2 cups cherry tomatoes, 1 bunch asparagus, 1 red bell pepper, 1 small red onion, 1 yellow bell pepper, 1 8-ounce carton baby bella mushrooms)
- 3 tablespoons olive oil
- 2 tablespoons Italian seasoning, homemade or store-bought
- 1 teaspoon garlic powder
- salt and pepper
- 1 pound Italian sausage or smoked sausage (I used Italian chicken sausage)
- 1 batch Garlic Parmesan Orzo Pasta (see below)
- optional toppings: grated Parmesan cheese and/or finely-chopped fresh parsley or basil
- 1 pound (16 ounces) uncooked orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons flour
- 2 cups milk
- 1 cup grated Parmesan cheese
- salt and pepper
Method
Prepare the Garlic Parmesan Orzo (see below).
Warm oven to 400°F. Line a large baking sheet with aluminum foil or parchment paper, or grease with cooking spray. Keep nearby.
In a large mixing bowl, add the Italian sausage, chopped veggies and olive oil. Then sprinkle evenly with the Italian seasoning and garlic powder. Turn thoroughly until evenly combined.
Turn the mixture out onto the prepared baking sheet, and spread everything out into an even layer. Salt evenly with salt and pepper.
Roast for 20-25 minutes, removing the baking sheet and stirring once at the halfway mark, until the veggies are tender and cooked through. Move the baking sheet to a wire rack and let cool for 10 minutes.
Once the sausage/veggie mixture and the orzo are ready to go, portion everything evenly into 6 small storage containers. Scatter with your desired toppings.
Plate while it is hot, or seal and refrigerate for up to 4 days.
Leave orzo al dente in generously-salted water according to package instructions. Tip off and keep nearby.
While that cooks, as the pasta is cooking, heat olive oil (or butter) in a small saucepan over a medium burner. Tip in the garlic and sauté for 1-2 minutes, stirring occasionally, until the garlic is fragrant. Beat in the flour until evenly combined, then cook the mixture for 1 more minute, stirring occasionally.
Gradually whisked in the milk until it is completely combined. Continue cooking, stirring frequently, until the mixture reaches a very low let it bubble gently and thickens. Lift from heat and mix in the Parmesan cheese until evenly combined. Taste and season with salt and pepper as needed.
