Fettuccine with Sausage and Sun Dried Tomato Pesto

Servings: 2 | Serving size: 2 ounces pasta with veggies and sausage

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes fair leftovers. Reheat gently. This recipe also requires making Sun Dried Tomato Pesto.

Ingredients

• 3 quarts water
• 4 ounces whole wheat or gluten-free fettuccine
• 2 tsp olive oil
• 3 ounces spicy sausage (diced or crumbled)
• 1 large leek (sliced crosswise)
• 1 large tomato (seeded and cut into strips)
• 1/4 tsp salt
• fresh ground black pepper to taste
• 1 ounce goat cheese
• 4 Tbsp Sun Dried Tomato Pesto

Place the water in a large stock pot over high heat.

When the water begins to boil, add the pasta. Stir occasionally.

While the water is heating, place a medium skillet over medium high heat.

Add the sausage. Cook for about two minutes, stirring frequently.

Add the leek and cook for about 5 minutes, stirring frequently.

Add the tomato, salt, pepper, goat cheese and pesto along with 1/2 cup of water from the pasta pot.

Toss together until the cheese is melted. Drain the pasta and add it to the sauce. Toss until coated and serve.