Sun-Dried Tomato, Sausage, and Goat Cheese Pasta

I had another night to myself, which automatically means dinner on my own, which means PASTA.  I picked up a new variety of chicken sausages from Sams–sun-dried tomatoes and provolone.  I figured I’d go with the sun-dried tomato thing, add some of those, which of course meant GOAT CHEESE because goat cheese is just awesome with sun-dried tomatoes.  I added in a few other random veggies I had on hand, some parm, and tossed it all with whole wheat pasta.  DELISH.  This is a single serve dish at 611 calories and 24 grams of fat.

Ingredients:

• 2 oz. whole wheat rotini
• 1 sun-dried tomato and provolone chicken sausages
• 3 tablespoons sun-dried tomatoes in oil
• 1 oz. goat cheese
• 2 oz. mushrooms
• 1/2 roasted red pepper
• 1 shallot, diced
• 1 tablespoon parmesan cheese, grated
• splash of white wine (I used pinot grigio)

Directions:

1. Cook the pasta according to package directions.
2. Add the sun-dried tomatoes in oil and the shallots to a skillet and saute over medium heat.
3. Add the diced sausage.
4. Saute until the sausage starts to brown.
5. Add the red pepper and mushrooms.
6. Saute until softened.
7. Deglaze with white wine–about one turn around the pan.
8. Reduce liquid by half.
9. Add the goat cheese and stir until melted.
10. Add the pasta.
11. Add to plate and top with parmesan.

Printable version.