Deidra Mangus

I had a few ingredients that I wanted to use, so I threw together a concoction and I would say it turned out pretty darn good! I hope you enjoy it, too!!

Ingredients:

• 1 tube lean turkey sausage
• 1/4 cup pure maple syrup
• 8 oz of brown rice penne pasta/gluten-free (or pasta of your choice)
• 1 stalk asparagus (trim the ends of the spear where the tender part is, and cut into 3’s)
• 1/2 cup chopped artichokes (I got them already chopped in a jar with oil and seasoning and I do not drain it)
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun-dried tomatoes
• 2 tablespoons oil from the sun-dried tomatoes jar (or EVOO)
• 1/2 cup fresh sliced mushrooms
• 1/2 small onion (chopped)
• 1 tablespoon basil
• 1 tablespoon fresh minced garlic
• 1 tablespoon Italian seasoning
• 3 tablespoon of Avocado Oil (or EVOO)
• Himalayan salt to taste

Directions:

1. In a medium pan, add sausage, 1 tablespoon Italian seasoning, and 1 tablespoon EVOO. Cook for 5 minutes, breaking apart into small pieces. After 5 minutes, add pure maple syrup and cook for another 5 minutes on medium-high.
2. In a large pan, on high heat, sautee garlic, onion, mushrooms, basil, sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar for 1 minute until garlic is fragrant.
3. Add the rest of vegetables (asparagus, each sprig cut into 3 slices, and artichoke, sprinkle with a small amount of Himalayan salt, and cook on medium heat for 2-3 minutes until they soften just a little (you still want the asparagus to have a bit of crunch). Also, add the sausage mix with vegetables. Mix all together. Add 2 tablespoons of Avocado oil and cook for 2 minutes.
4. Bring a large pan with water to boil and cook pasta according to package instructions.  Drain and rinse the pasta with cold water (to stop cooking).
5. Place serving of pasta on plate, then add 1 serving of sausage and vegetable mix to top off the pasta.
6. Enjoy!