I really enjoy The Six O'Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes. It is actually more than just a cookbook. This book is perfect if you like to plan and prepare to get yourself ready for an easy week. I find that my weeks are much smoother and enjoyable if I have a plan of what we will be eating. The variety of fast, easy meals are perfect for any family. My husband and I are looking forward to using this book to try new recipes while still being conscious of our health. If you’re looking for an easy, healthy meal plan to follow, I suggest this book. Another thing I enjoy about the book is that the recipes are not only diverse, but also easy and quick for the busy home cook.
Whole Wheat Rotini with Garden Vegetables
by Sarah M.
Adapted from Penne Rigate with Garden Vegetables, page 380 in The Six O'Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes by Aviva Goldfarb
16 ounces whole-wheat penne riagte (I had a pound of whole wheat rotini on hand, so that’s what I used)
1 Tablespoon extra-virgin olive oil
1 pound hot Italian sausage (recipe says optional, but I chose to include it)
1 small red onion, diced
1 teaspoon minced garlic (about 2 cloves)
8 ounces sliced mushrooms
1 yellow bell pepper, seeded and diced (I had mini peppers on hand, so used 2 yellow and 1 red)
1 zucchini, quartered lengthwise and sliced
24 ounces red pasta sauce, any variety (I used a jar of low sodium marinara)
2 Tablespoons Worcestershire sauce
1/4 - 1/2 cup nonfat sour cream (I used 1/4 cup)
Cook the pasta according to the directions on the package
Heat a large skillet on the stove over medium-high heat. Coat the pan with the olive oil and add the sausage. I bought fresh links and took the sausage out of the skins. Let the sausage brown until almost cooked through. Add in the onions and garlic and sauté about 2-3 minutes. Add in the rest of the vegetables and stir until everything is combined. Cover the pan with the lid partially and stir periodically until the peppers, mushrooms and zucchini look almost tender. Turn the heat down a few notches and add the pasta sauce and Worcestershire sauce. Mix everything to combine well and continue to cook about 10 minutes, or when the sauce is nice and hot.
Turn the heat off on the pan. If your pan is large enough, add the pasta and the sour cream right in. Carefully toss until everything is combined.
1 small red onion, diced
1 teaspoon minced garlic (about 2 cloves)
8 ounces sliced mushrooms
1 yellow bell pepper, seeded and diced (I had mini peppers on hand, so used 2 yellow and 1 red)
1 zucchini, quartered lengthwise and sliced
24 ounces red pasta sauce, any variety (I used a jar of low sodium marinara)
2 Tablespoons Worcestershire sauce
1/4 - 1/2 cup nonfat sour cream (I used 1/4 cup)
Cook the pasta according to the directions on the package
Heat a large skillet on the stove over medium-high heat. Coat the pan with the olive oil and add the sausage. I bought fresh links and took the sausage out of the skins. Let the sausage brown until almost cooked through. Add in the onions and garlic and sauté about 2-3 minutes. Add in the rest of the vegetables and stir until everything is combined. Cover the pan with the lid partially and stir periodically until the peppers, mushrooms and zucchini look almost tender. Turn the heat down a few notches and add the pasta sauce and Worcestershire sauce. Mix everything to combine well and continue to cook about 10 minutes, or when the sauce is nice and hot.
Turn the heat off on the pan. If your pan is large enough, add the pasta and the sour cream right in. Carefully toss until everything is combined.
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